New Red and White Potatoes Crushed with Fresh Dungeness Crab
1 Each Fresh Large Dungeness Crab, cooked and cleaned, OR 1 Lb Fresh Crabmeat
12 Each New Red Potatoes
12 Each New White Potatoes
8 Oz Unsalted Butter
1 Tspn Salt
2 Tbsp Crème Fraiche
1/4 Cup Fresh Chives, minced
Juice of 2 Meyer Lemons|
Zest of 1 Meyer Lemon
Fresh Ground Black Pepper, to taste
In plenty of cold water, add 1 Tbspn salt per quart of water. Place cleaned potatoes in water and put on high heat. Bring the water to a boil and cook with a lid on for 15-20 minutes until the potatoes are soft. Drain and let air dry for a minute. Keep warm with a towel over them while making the sauce.
Warm the lemon juice and zest over medium heat and whisk in the butter and crème fraiche a bit at a time. Season with salt and pepper; add the crab and the chives. Keep warm. In a shallow bowl, divide the warm potatoes evenly. Use a spatula and crush gently to break them open. Spoon crab sauce over the open potatoes. Serve hot. Fresh pepper and some more chives can garnish.
Chefs note: For special occasions, substitute fresh lobster meat and garnish with caviar.