Cause of Ancon Crab Pulp

50 min
The cause is one of the most emblematic entries in Peruvian cuisine. It consists of a soft and tasty yellow potato puree, seasoned with yellow pepper, lemon and oil, which serves as a base for various fillings. In this version, we crown it with a fresh and creamy crab pulp salad, mixed with a base of mayonnaise, onion, yellow pepper, coriander and a touch of marine yuyo. It is served cold and garnished with avocado and chili sauce, creating a perfect bite that combines the softness of the potato, the creaminess of the filling and the freshness of its ingredients.

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

3
Porciones

HERRAMIENTAS

  • + Pot for parching potatoes.
  • + Potato press or a large fork.
  • + Large bowl for the filling.
  • + Bowl or platter for the dough.
  • + Plating ring (optional).

INSTRUCCIONES

Step 1:

Cooking and Pressing the Potato. Boil the yellow potatoes in salted water until they are very soft. Peel them while they are still hot and pass them immediately through a potato press to obtain a fine, lump-free puree.

Step 2:

Prepare the Mass of Cause. Over the hot mashed potato, add the salt, oil, lemon juice and yellow chili paste. With clean hands, knead all the ingredients until you get a smooth, homogeneous dough of an even yellow color. Let it cool down.

Step 3:

Prepare the Crab Stuffing. (Secret 1!) Squeeze the crab pulp thoroughly to remove any excess water. Place it in a bowl. Add the red onion, Chinese onion, yellow chili pepper, cilantro and yuyo, all finely chopped.

Step 4:

Attach the Filler. Season the mixture with salt and pepper. (Secret 2!) Add the mayonnaise little by little, mixing gently until you get a creamy but not liquid consistency. Finally, add the lemon juice and give it one last mix.

Step 5:

Building the Cause. With lightly oiled hands, take a portion of the pasta dough and form a round, thick base on the plate. Place a layer of sliced avocado on top.

Step 6:

Fill and Decorate. Place a generous portion of the crab filling on the avocado. You can use a plating ring for a more professional finish or do it by hand.

Step 7:

Serve. Bathe the the cause with a little bit of yellow pepper cream. Garnish with the green part of the Chinese onion and some slices of chili pepper. It serves immediately.

TIPS

  • + The Secret of the Crab: As you saw in the video, the most important trick is to squeeze the crab pulp very well before mixing it. If you skip this step, excess water will cause your filling to be watery and lacking the right texture.
  • + Mayonnaise from Less to More: Do not drown the filling in mayonnaise. Add it little by little until everything is bound and creamy. The main character must be the flavor of the crab, not that of the mayonnaise.
  • + Hot Potato: The pasta of the cause is always prepared with freshly boiled and hot potato. This allows all the ingredients to integrate perfectly and achieve a smooth, lump-free texture.
  • + The Yours: If you can't find fresh yuyo, you can skip it or buy it dehydrated and soak it. It gives it a marine touch and a very special texture that is reminiscent of ceviche.