Peruvian Causa con Pulpa de Cangrejo

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Yield: 4


4 yellow golden potatoes

4 russet potatoes

1/2 cup vegetable oil, or as needed

½ cup aji Amarillo paste

¼ 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



  1. 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.
  2. Mash potatoes with a ricer. Gradually stir in oil until potatoes come together; add aji amarillo, key lime juice, salt, and pepper.
  3. In a separate bowl mix crab, onions, key lime juice, salt and pepper.
  4. Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish.
  5. Spread 2 tablespoons 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 potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise.
  6. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
  7. Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish.
  8. Remove plastic wrap and cut casserole into squares.