Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 500 g potatoes for steaming/frying (ex. Queens potatoes)
  • 190 g crab meat
  • 2 tbsp thick cream
  • 2 tbsp lumpfish roe (black or red) or caviar
  • 1 lemon
  • A few sprigs of dill
  • Salt and pepper (seasoning)
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Preparation time: 20 MIN Cooking time: 25 MIN
  1. Wash the potatoes then place in a pan of salted water and cook for 20 minutes once the water begins to boil. Allow to cool.
  2. Zest and squeeze the lemon.
  3. Finely chop the dill. Set aside a few sprigs to garnish.
  4. In a bowl, combine the drained crab meat, lemon juice, cream, and dill. Season with salt and pepper.
  5. Cut a ‘lid’ out of the potatoes. Using a spoon, scoop out a little flesh. the inside of the potato.
  6. Fill the potatoes with the crab mixture.
  7. Place a small spoonful of lumpfish roe (caviar for Ireland) and sprinkle with dill and lemon zest before serving.

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