Crabby Jackets Recipe
Add a little luxury to your jacket potato with our lovely, locally-caught crab. Serves 4.
Method
Cook your jacket potatoes as you usually would – when they are done, take them out to cool for a moment but leave the oven on, at 180˚C (Gas Mark 4). When the potatoes are cool enough to handle, cut them in half and scoop out some of the flesh into a mixing bowl (you need to leave roughly two-thirds of the potato flesh still in each skin).
Put the skins on to a lightly oiled baking sheet. Put the crème fraiche, parsley, lemon zest and crab meat into the bowl with the potato and mix well, then season to taste with sea salt and ground black pepper. Carefully spoon the crab mixture into each potato skin, sharing it equally between them, then put the baking sheet into the oven and cook the loaded skins for 10-15 minutes.
Finally, preheat the grill to medium-high, and scatter the Gruyère over the top of each potato. Pop them under the grill for a couple of minutes, until the cheese is bubbling and golden, then serve straight away.
