Appetizers » Potato Nests

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Potato Nests
Potato Nests <p> <a href="/videos/profiles/about-bea-peltre">Bea Peltre</a>, French cook, writer and blogger, shares this wonderful amuse-bouche (small bite appetizer) that has so many possibilities. These potato nests are filled with crab, apple and creme fraiche and wow, are they amazing but there are countless possibilities of delightful things you could put in the nests. This is an appetizer you&#39;ll experiment with time and again. Enjoy!</p>

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crab appetizers, fancy appetizers, holiday appetizers, seafood appetizers, shrimp appetizers

Bea Peltre, French cook, writer and blogger, shares this wonderful amuse-bouche (small bite appetizer) that has so many possibilities. These potato nests are filled with crab, apple and creme fraiche and wow, are they amazing but there are countless possibilities of delightful things you could put in the nests. This is an appetizer you'll experiment with time and again. Enjoy!

Makes 18-20 appetizers

Ingredients

  • 2 baking potatoes, peeled & grated (about 7-8 oz)
  • 1 egg, beaten lightly
  • ½ tsp freshly grated nutmeg (optional)
  • 1 tbsp chopped parsley
  • freshly ground red peppercorns or black pepper
  • 1 oz melted butter
  • ½ cup crab meat (lump)
  • ½ organic green apple, grated
  • 1 scallion, chopped
  • 1 tbsp chopped cilantro
  • ½ tbsp chopped chives
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • fleur de sel (sea salt)
  • crème fraiche
  • 2 tbsp pomegranate seeds

Special Equipment

  • mini-muffin tins
  • cheese grater

How-to

  1. Preheat your oven at 420º F (210º C)
  2. In a bowl, combine the grated potatoes with the egg and nutmeg. Add parsley and season with salt and red peppercorns (or black pepper)
  3. Take a mini muffin pan (1½") and grease it with cooking spray
  4. Take a small amount of the grated potatoes in your hands. Squeeze out the excess juice and press the potatoes down at the bottom of each mold, to make a nest
  5. Add ½ tsp melted butter in each nest
  6. Cook for 25 minutes, or until brown. Remove, unmold and let cool on a rack
  7. In another bowl, combine the crab with the apple and lime juice. Add the olive oil, coriander, scallions and chives. Season with salt and pepper
  8. Fill each potato nest with the mixture and add a drop of crème fraiche on top of each
  9. Place a few pomegranate seeds on top and a little fleur de sel. Decorate with a few chive twigs and serve

Comments (1)

  • Posted Monday, January 5, 2009, at 7:02 am by Donna Viera:
    Gorgeous and delicious!

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