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

Prep 0 h : 20 m
Cook 0 h : 1 m


  • 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.