The method
- Pre-heat the oven to 200 °C and bake the potatoes in their skins for 1hr – 1hr 20mins, or until the inside is soft (test by sticking a sharp knife or skewer into the middle). When cooked through, take out of the oven and leave to cool a little until you are able to handle them.
- Cut the potatoes in half and pass through a ricer a little at a time
- Place the hot potato into a bowl and add the flour, lemon zest, paprika and salt. Combine all the ingredients but do not overwork.
- Add the eggs and bring the mix together. Again do not over work.
- Take a handful of the mixture and roll into a sausage on a floured surface. Cut into pieces 3 cm long and place on a tray dusted with semolina.
- Cook these first few to test for texture and seasoning. They should be firm to the touch and taste of rich potato. If they are too soft add a little more flour.
- Make all of the dumplings in the same way
- Place in the fridge until needed.
To finish:
- Firstly prepare the tomato sauce. Roughly chop the tomatoes, shallot and garlic and place with the salt in a food processor.
- Place a fine sieve over a bowl and pour the tomato mix through it, discarding any leftover mush.
- Finely chop the parsley.
To assemble the dish:
- Have a large pan of salted water on the boil.
- Heat a heavy bottomed frying pan and add a spoonful of butter.
- In a separate pan, pour in 500ml of tomato sauce and bring to a simmer.
- Cook the potato dumplings in the boiling water for 6-8 minutes then use a spider spoon to lift them out straight into the pan of hot butter and allow them to go golden on one side.
- Add the tomato sauce, the crab, parsley and the remaining butter and toss once or twice to combine.
- Serve immediately.
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