Crabby baked potatoes
This is one way to take the potato uptown, and if you’re feeling extra luxe you could add a dollop of caviar to each. These would also be lovely as hors d’oeuvre made with small chats
6 medium floury potatoes, such as King Edward, scrubbed
1.5 kg rock salt
600g cooked crabmeat, picked
To serve: chopped chives and lemon wedges
2 egg yolks
2 tbsp lemon juice
2 tbsp Dijon mustard
200ml sunflower oil
Preheat oven to 180C.
Place potatoes in a baking dish, cover with salt and bake until tender (1-1¼ hours).
Remove potatoes from salt and brush off excess.
For mayonnaise, whisk yolks, lemon juice and mustard in a bowl until pale and frothy, then whisk in oil in a thin stream until thick and emulsified.
Season to taste with sea salt and black pepper.
Cut a cross in the top of each potato and split open.
Mix together crabmeat and mayonnaise and spoon into potatoes, top with chives and serve hot with lemon wedges.