Carolina Kitchen: Potatoes Anna stuffed with lump crab, tarragon & walnuts

Potatoes Anna stuffed with lump crab, tarragon & walnuts

by Corner Kitchen chef Josh Chapman


  • 1/4 pound butter ( Melted)
  • 2 each russet potatoes
  • 6 oz crab meat
  • 2 oz tarragon
  • 1 oz walnuts


  1. Peel the Russet Potatoes and Slice 1/8 of an inch thick on a Mandoline.
  2. Take the melted butter using a brush, brush the nonstick 8 inch saute pan and start placing the potatoes in the pan going clockwise just overlapping each slice.
  3. Season with salt and place the second layer of potatoes going counter clockwise.
  4. Repeat this until you have 4 layers then sprinkle the crab walnuts and tarragon evenly then create 4 more layers ontop of the crab layer.
  5. Place pan on medium high heat until the bottom gets nice and golden brown.
  6. Flip the potatoes it should all stay together from the potato starch.
  7. Once flipped place in an oven at 350 for ten minutes.
  8. Remove from the pan place on a cutting board and cut into 4 triangles.