Potato Nests With Ginger Crab Recipe

Easy appetizers from blogger and food photographer Béatrice Peltre. "These potato nests are among the cutest finger foods I enjoy preparing. Don't be fooled by their appearance — they might look complicated, but in reality they are very simple to make. And the result is a delectable adventure with every bite."


1 large (8 oz.) baking potato or sweet potato, peeled and finely grated
1 large egg, lightly beaten
1/2 tsp freshly grated nutmeg
1 tbsp chopped flat-leaf parsley
Sea salt
Crushed red or black peppercorns
3 tbsp unsalted butter, melted
1/2 organic green apple, cored and diced
1 tbsp lime juice
1/2 cup (3-1/2 oz.) cooked fresh crabmeat
1 tbsp olive oil
1 tbsp chopped cilantro
1 scallion, finely chopped
1/2 tbsp chopped chives, plus a few sprigs to serve
Crème fraîche, to serve
2 tbsp pomegranate seeds, to serve
Fleur de sel, to serve


Step 1: Preheat the oven to 420°F. Oil a mini muffin pan or two with cooking spray; set aside.

Step 2: In a bowl, beat the grated potato with the egg and nutmeg. Add the parsley and season with sea salt and crushed red peppercorns. Take a small amount of the grated potatoes in your hands and squeeze out the excess liquid. Press this into the bottom of each muffin hole in the shape of a nest; repeat with the remaining grated potatoes. Add 1/2 tsp of melted butter to each nest.

Step 3: Place in the oven and bake for 25 minutes, or until the potatoes are crisp and golden in colour. Unmould the nests and let cool on a rack.

Step 4: In a bowl, gently toss the apple with the lime juice, crab, oil, cilantro, scallion and chives. Season with sea salt and pepper. Using a teaspoon, spoon a small amount of filling inside each potato nest. Add a dollop of crème fraîche and a few pomegranate seeds. Sprinkle with fleur de sel and decorate with a few chive sprigs.

Makes 18 to 20 nests

See more recipes by Béatrice Peltre.

Reprinted with permission from Béatrice Peltre’s La Tartine Gourmande (2012 Roost Books).