Ingredients
- For the potato bread:
- 300g strong flour
- 50g potato pulp (leftover dried mash)
- 7g dried yeast
- 150ml warm water
- 20g rapeseed oil
- 30g natural yoghurt
- 20g salt
- 8g sugar
- 3tbs vegetable oil, for frying
- 20g butter
- For the crab mayo:
- 200g high-quality cooked crab meat
- 1tbs mayonnaise
- 1tbs chopped chives
- 1tbs chopped parsely
- Juice and zest of half a lemon
- Sea salt
- Start by making the potato bread. Add all the ingredients for the bread into a mixer and, with the dough hook attached, mix on a medium speed until the dough is cleaning the bowl. Place the dough into a greased bowl, cover and leave to double in size.
- When the dough has doubled in size, lightly dust a work surface with some flour and knock the dough back on it. Then roll the dough and cut into squares. Set them aside ready for frying.
- Preheat the oven to 200 degrees. Heat a large nonstick frying pan and add the oil. Add the squares of potato bread and fry until browned on one side. Then turn, add the butter and fry until browned on the other side. Then place the potato bread on a heated baking tray and place in the oven to finish cooking. Cook for five minutes at 200 degrees.
- While the potato bread is finishing in the oven, assemble the crab salad. Put the picked crab meat into a mixing bowl and add the mayonnaise, chives, parsley, lemon juice and zest, and season with sea salt. Stir with a spoon to evenly combine.
- To serve, spoon crab mayo on to plates and add fried potato bread. Garnish with chervil leaves and lemon wedges.
