Potato Dumplings with Crab and Tomato

Prep time: 20-25 minutes Cooking time: 55-60 minutes Serves: 6 Skill level: Competent Cook Recipe by: Seafish
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The method

  1. 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.
  2. Cut the potatoes in half and pass through a ricer  a little at a time
  3. Place the hot potato into a bowl and add the flour, lemon zest, paprika and salt. Combine all the ingredients but do not overwork.
  4. Add the eggs and bring the mix together. Again do not over work.
  5. 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.
  6. 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.
  7. Make all of the dumplings in the same way
  8. Place in the fridge until needed.

To finish:

  1. Firstly prepare the tomato sauce. Roughly chop the tomatoes, shallot and garlic and place with the salt in a food processor.
  2. Place a fine sieve over a bowl and pour the tomato mix through it, discarding any leftover mush.
  3. Finely chop the parsley.

To assemble the dish:

  1. Have a large pan of salted water on the boil.
  2. Heat a heavy bottomed frying pan and add a spoonful of butter.
  3. In a separate pan, pour in 500ml of tomato sauce and bring to a simmer.
  4. 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.
  5. Add the tomato sauce, the crab, parsley and the remaining butter and toss once or twice to combine.
  6. Serve immediately.

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