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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 luxurious crab and caviar atop crispy potato chips by chef Curtis Stone.
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, simmer vinegar and 2 liters of water until boiling. Add potatoes and cook, stirring often, for 3 minutes until translucent. Drain on paper towels.
  • In a large heavy pot, pour enough oil to reach a depth of 10cm and heat to 160C.
  • Combine the crab meat, creme fraiche, lemon zest, lemon juice, and cayenne pepper in a medium bowl. Season with salt to taste and set aside.
  • Fry the potatoes in batches until crispy and golden brown, then transfer to a paper-lined baking tray. Season with salt right away.
  • Arrange the crisps on a platter. Spoon 1 tablespoon of the crab mixture onto each crisp. Sprinkle chives and add a small dollop of optional caviar on each. Serve right away. For a fun twist, set out the chips, crab mixture, and garnishes for guests to create their own delicious bites.

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