Parmentier of Crab


  • 1 kg (2 lbs) potatoes, peeled, cut up and boiled
  • butter, milk or olive oil for mashing seasoning
  • finely chopped spring onion or chive – optional
  • finely chopped chervil or tarragon 350 g (12 oz) white crab meat
  • 4 tablespoons crème fraiche or mascarpone


Mash the potatoes, while still hot, with the butter. For a plainer mash, simply keep back a little of the cooking water from the potatoes. Season to taste, then add the chopped herbs if you wish. I would choose one or other flavouring, not both. Line a pie dish with half the potato. Mix the crab and cream and spoon into the lined dish. Cover with the rest of the mashed potato and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes.