Peruvian Causa con Pulpa de Cangrejo

Course: First Course, AppetizersCuisine: Peruvian

Servings

servings

Savor the exquisite blend of textures and flavors in Peruvian Causa con Pulpa de Cangrejo. Golden and russet potatoes, infused with aji Amarillo paste and zesty key lime juice, create a velvety base. Layered with succulent crab meat, diced green onions, and creamy mayo, topped with avocado strips, this dish is a symphony of Peruvian culinary delight.

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Ingredients

4 yellow golden potatoes
4 russet potatoes
1/2 cup vegetable oil, or as needed
1/2 cup Aji Amarillo (Yellow Peruvian Pepper) paste
1/4 cup key lime juice
Salt and ground white pepper to taste
1 Lb. crab meat
1 cup green onions small diced
1 cup mayonnaise,
2 avocados cut into thin strips

Directions

Place potatoes into a large pot and cover with salted water; bring to a boil.
Reduce heat to medium-low and simmer until tender, about 20 minutes.
Drain.
Mash potatoes with a ricer.
Gradually stir in oil until potatoes come together; add Aji Amarillo (Yellow Peruvian Pepper) paste, key lime juice, salt, and pepper.
In a separate bowl mix crab, onions, key lime juice, salt, and pepper.
Line a casserole dish with plastic wrap.
Spread 1/2 of the potato mixture on the bottom of the dish.
Spread 2 Tbsp mayonnaise over the potatoes, spread the crab mixture over the mayonnaise, and place the avocado slices in a single layer on top of the crab mixture.
Spread the remaining 1/2 of the potato mixture over the avocados, and top with the remaining 2 Tbsp mayonnaise.
Cover the casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
Invert the casserole dish onto a serving dish or baking sheet to remove the potato casserole from the dish.
Remove the plastic wrap and cut the casserole into squares.

Peruvian Causa con Pulpa de Cangrejo

Ingredients

Directions

Recipe Video

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