Potato Nests with Crab and Apple Topping

Baked grated-potato nests filled with a fresh crab and green apple salad, topped with crème fraîche and pomegranate seeds. From How2Heroes.

Ingredients

2	potatoes (baking or Yukon Gold are fine), peeled and grated, about 7 to 8 oz
1 tablespoon	chopped parsley
—	salt
1	egg, beaten lightly
1/2 teaspoon	freshly grated nutmeg
—	freshly grated red peppercorns, to taste
1 oz	melted butter
1/2 cup	crab meat (lump)
1/2	organic green apple, grated or cut in small sticks
2 tablespoons	pomegranate seeds
1	scallion, chopped
1 tablespoon	chopped coriander
1/2 tablespoon	chopped chives + more to decorate
1 tablespoon	olive oil
1 tablespoon	lime juice
—	salt and pepper
—	crème fraîche, to serve

Preheat your oven at 420 F (210 C).
In a bowl, combine the grated potatoes with the egg and nutmeg. Add the parsley and season with salt and red peppercorns (or black pepper).
Take a mini muffin pan (I used a silicone one, all molds are 1.5 inch) and grease it with cooking spray. Take a small amount of the grated potatoes in your hands. Squeeze out the excess juice and press it down at the bottom of each mold, to make a nest.
Add 1/2 teaspoon butter in each mold.
Cook for 25 minutes, or until brown. Remove, unmold and let cool.
In the meantime, in another bowl, combine the crab with the apple and lime juice. Add the olive oil, coriander, scallions and chives. Season with salt and pepper.
Fill each potato nest with the crab preparation and add a drop of crème fraîche on top. Top with a few pomegranate seeds. Decorate with chives or fried leeks.