Filled Causa with Crab meat

By Roxanna Salaverry
Manos Morenas Catering


1 kilo of yellow potatoes.
¼ cup of mild yellow chili pepper. (open and without seeds or veins, boiled in 3 waters starting with cold water, peeled and blended in a little bit of oil)
¼ cup of  vegetal oil.
Salt, white pepper.
Juice of 3 small lemons.
1 point of wasabi. (japanese mustard)
250 grs. of crab meat.
1 cup of mayonnaise.
Powder of chopped parsley.

Boil in cold water the potatoes with shell and some salt so that they do not open. Peel them when they are hot and press them five times in hot.

Let the potatoe mass get cold, once cold season with salt, white pepper, oil, mild chili, wasabi and lemon.

Mash with gloves until it is very soft.

Mix the crabmeat with mayonnaise.

Put a film paper on the table and over a little bit of the mass of causa very well stretched, form a rectangle of 14 x 10 cms. Roll it with a spatula and stretch it, cut the edges.

Pass the spatula with thick mayonnaise, over and let an edge of 2 fingers around all the contour put the mixture of crab with mayonnaise, chop the avocado in pones and put them vertically in a row  in the longest side of the rectangle over the crab.

Pull the film paper and roll well the pionono.
Chop the half in diagonal and put the rolls up.

Decorate with mayonnaise, chopped chives and put one whole chive between the two rolls.

Sprinkle the plate with powder of chopped parsley.

Serve with 2 slices of lemon.