CAUSA CON PULPA DE CANGREJO
Potato based dish filled with Crab Meat
Notes:Preparation time: 20 min
Cooking time: 30 min
6-10 servings
INGREDIENTS:

1.65 lb Yellow potatoes
4 Peruvian Yellow aji chillies
½ tablespoon ground pepper
3 key limes
2 cloves garlic
2 tablespoons olive oil
1 ¼ cups vegetable oil

1 tablespoon mustard
3 eggs
0.88 lb Crab meat
1 Avocado
parsley to garnish
Salt
1 roll plastic wrap

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PREPARATION:
In a large saucepan, cook the potatoes with salt. Meanwhile, make the aji sauce; clean the ajies taking out all the seeds and stir fry them with a clove of garlic and olive oil and blend with a blender or food processor, reserve. Once they potatoes are ready and while still warm, peel and mash them using a potato ricer. Add the aji mixture, salt pepper and the limejuice. Knead until the potatoes do not stick in your hands, reserve. In a small saucepan, cook the crabmeat in little water with salt and limejuice. To assemble, place the plastic wrap on top the table, and place the potato preparation trying to get a thin rectangular shape. Spread with mayonnaise and top with avocado slices and crabmeat. To fold, hold both ends of the rectangle and start folding it in a roll form, removing the plastic wrap as you roll.Garnish with mayonnaise and shredded boiled egg and parsley. Serve in slices.
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