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90pPrice per unit
22.5p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Prick the potatoes all over, then microwave on a suitable plate on high for 15-20 minutes, turning every 5 minutes, until a skewer slides easily into the middle. Timings differ depending on the microwave’s power and potato size. Meanwhile, preheat the oven to 240ºC, gas mark 9. Transfer the potatoes to a roasting tin, drizzle with the oil, sprinkle with sea salt flakes, then bake for 15-20 minutes until brown and crisp.
Meanwhile, put the salad onions, mustard, Worcestershire sauce, lemon zest, cayenne and two-thirds of the cheese into a large bowl.
Once the potatoes are cooked, immediately cut a slit in the tops and, once cool enough to handle, use a spoon to scoop most of the flesh into the bowl with the other ingredients, leaving the skin with a thin layer of potato.
Using the back of a fork, mash the potato and incorporate with the salad onion mixture. Stir through the crab and season. Spoon back into the skins, top with the remaining cheese and bake for 3 minutes, or until the cheese has melted. Sprinkle with a tiny pinch of cayenne. Drizzle the salad with a little oil, then serve, with lemon wedges for squeezing over.
To double this recipe (but keep the cost down), use one pack of mixed brown and white crab meat and a can of shredded crab, mixed together.
Typical values per serving when made using specific products in recipe
Energy | 1,793kJ/ 428kcals |
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Fat | 17g |
Saturated Fat | 6.7g |
Carbohydrates | 44g |
Sugars | 4.2g |
Fibre | 5.9g |
Protein | 23g |
Salt | 1.3g |
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