Potato Waffles with a Saffron-Crab Topping

Seafood. I’m a lover of almost any type of seafood. Shellfish especially. And what’s a better way to wake up than to incorporate some of that yummy seafood in a BREAKFAST dish? I had some time this morning to get creative and make this awesome little breakfast you see below. With Rocky at school, I decided to be make use of what I had in the kitchen and make a beautiful, tasty breakfast extravaganza — and yeah that’s what I’m calling it, because that’s how it felt when I ate the first bite. Party. in. the. mouth.

I have been seeing so many ‘waffle iron’ hacks lately on Pinterest and beyond, and haven’t pulled out my waffle maker in forever. Also, I’d never made anything OTHER than waffles in this thing. I shredded up some potatoes with my food processor and added some chopped bell peppers and a shallot. Then I added an egg to bind all this good stuff together, seasoned it all with smoked paprika, salt and pepper, and then added a scoop at a time to the waffle maker. I couldn’t stop there as I thought the waffles needed a little something MORE. Queue the seafood.

You see that hunk of yumminess on top? That’s 95% crabmeat. I made a small amount of sauce with creme fraiche, a shallot, and some saffron, then coated the crab in the warm sauce. I could have just forked all of this up at once and stuffed my face, but I refrained. 

The sauce on the side was a necessary last minute addition. I mixed together some sour cream, dill, and some zest and juice from a lemon. In real life serving and eating this stuff, I added MORE sauce, but for the picture, I had to make it a little pretty with the dots. ;) I topped it all with some chopped dill and some shaved Parmesan, and then indulged. And ever since then, I’ve wanted MORE. ha! This was a great way to wake up, and really not too difficult, you just need the right tools!

Potato Waffles with Saffron-Crab Topping

2016-01-19 17:35:18

Serves 3

Shredded potatoes and peppers are cooked crisp in the waffle iron, then topped with a shallot-saffron crab mix and finished with a lemon sour cream sauce.

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

For the Waffles

2 large Russet potatoes, cut into large pieces

½ cup mixed bell peppers, diced

1 medium shallot, minced

1 egg

1 tsp. Smoked paprika

Non-stick Cooking Spray

For the Crab Topping

1 tablespoon butter

1 shallot, minced

2 tablespoons creme fraiche

1 pinch saffron

4 oz. crab claw meat picked over

For the Lemon Sour Cream Sauce

½ cup sour cream

½ tsp. dill

Zest from one lemon

Juice from ½ lemon

Garnish

Dill, chopped

Parmesan, grated or shaved

For the Waffles

1. Shred potatoes in a food processor with the shredding disk or use a grater. Transfer to a colander and set over a large bowl to drain. Season with salt. Let sit for 5-10 minutes to drain (make everything else!)
2. Transfer potatoes to some paper towels or a kitchen towel and squeeze out excess moisture. Heat up waffle iron. Add potatoes, diced peppers, shallot, egg, and smoked paprika. Season with salt and pepper. When iron is heated, spray with non-stick cooking spray. Add a big scoop of the mix to the middle of the iron, and spread out so almost to the edges, and shut the iron. Each ‘waffle’ took about 10 minutes for me, but check after about 6-7 minutes and every few minutes after that. They’ll be done when they get crispy and can be removed from the iron in one piece.

For the Crab Topping

1. Heat a medium saucepan over medium-high heat and melt butter. Add shallots and saute 1-2 minutes until fragrant and soft. Add saffron and creme fraiche and stir until combined. Pour in crab meat and gently combine until warmed through.

For the Lemon Sour Cream Sauce

1. Combine all ingredients and whisk together. I added to a squeeze bottle (of course) :)
2. To assemble: Top the waffle with a scoop of the crab mix. Add sauce however you like and sprinkle with dill and Parmesan.

By Whitney Baker

That Square Plate https://www.thatsquareplate.com/