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Homemade crisps with crab and caviar
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Elevate your holiday spread with Curtis Stone's upscale twist on crab and caviar, paired with crispy potato chips for a festive and elegant appetizer.
Ingredients:
  • 62.50 ml white vinegar
  • 500g chat potatoes, cut crossways into 2mm slices, rinsed, and drained
  • Canola oil, for deep frying
  • Fine sea salt
  • 1kg whole Antarctic King Crab Legs, shells discarded, meat picked, squeezed dry, coarsely chopped (400g of meat)
  • 62.50 gm creme fraiche or sour cream
  • 2 tsp lemon zest
  • 10.60 gm fresh lemon juice
  • Small pinch cayenne pepper
  • 40.00 ml fresh chives, finely chopped
  • 2 tsp caviar, for garnish (optional)
Instructions:
  • In a large heavy pot, bring vinegar and 2 litres of water to a boil. Add the potatoes and cook for 3 minutes until translucent, stirring frequently. Drain on kitchen paper.
  • In a large heavy pot, pour enough oil to reach a depth of 10cm and heat it to 160C.
  • In a medium bowl, combine crab meat, creme fraiche, lemon zest, lemon juice, and a pinch of cayenne pepper. Season with salt to taste. Keep it aside.
  • In batches, fry the potatoes until crispy and golden brown, about 5 minutes. Use a slotted spoon to transfer them to a baking tray lined with paper towels. Season with salt right away.
  • Arrange the crisps elegantly on a platter. Spread 1 tablespoon of the flavorful crab mixture on each crisp, then sprinkle a bit of chives and a small optional dollop of caviar on top. Serve promptly. For a fun twist, set out the potato chips, crab mixture, and toppings for a DIY guest experience.

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