(For about 20 pieces)
2 potatoes (baking or Yukon Gold are fine) peeled and grated, about 7 to 8 oz
1 tablespoon chopped parsley
1 egg, beaten lightly
1/2 teaspoon freshly grated nutmeg
Freshly grated red peppercorns, to taste
1 oz melted butter
1/2 cup crab meat (lump)
1/2 organic green apple, grated or cut in small sticks
2 tablespoons pomegranate seeds
1 scallion, chopped
1 tablespoon chopped coriander
1/2 tablespoon chopped chives + more to decorate
1 tablespoon olive oil
1 tablespoon lime juice
Salt and pepper
Crème fraîche, to serve
Preheat your oven at 420 F (210 C).
In a bowl, combine the grated potatoes with the egg and nutmeg. Add the parsley and season with salt and red peppercorns (or black pepper).
Take a mini muffin pan (I used a silicone one, all molds are 1.5 inch) and grease it with cooking spray. Take a small amount of the grated potatoes in your hands. Squeeze out the excess juice and press it down at the bottom of each mold, to make a nest.
Add 1/2 teaspoon butter in each mold.
Cook for 25 minutes, or until brown. Remove, unmold and let cool.
In the meantime, 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.
Fill each potato nest with the crab preparation and add a drop of crème fraiche on top. Top with a few pomegranate seeds. Decorate with chives or fried leeks.
View more at La Tartine Gourmande