The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 leek
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 4 large potatoes
- 1 handful of fresh dill
-
200g 50:50 crab meat (Crustaceans)(crab meat 50:50)
- 1 unwaxed lemon
-
2 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 40g rocket
- 1 apple
- 2 avocado
- 4 spring onion
- 1 chilli
Allergens
Contains:
Nuts, Crustaceans, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 613Kcal |
| 453kJ | 2564kJ | |
| Fat | 6.1g | 34g |
| of which saturates | 1.2g | 6.7g |
| Carbohydrates | 9g | 53g |
| of which sugars | 1.8g | 10g |
| Protein | 3.8g | 22g |
| Salt | 0.15g | 0.86g |
| Fibre | 1.9g | 11g |
1/3 daily fibre
6 plants
Low sat fat
Leek & Chilli Crab Smashed Potatoes
Our flavour-packed, sustainably-sourced crab is simmered with softened leeks, creamy almond yogurt, punchy mustard and dill. Add fresh chilli for fiery heat, then dollop onto crispy smashed potatoes. On the side? A fresh salad of creamy avocado, rocket, and sweet apple slices.
Cooking Instructions
Cooking Instructions
- Turn the grill to high (240C). Cut the potatoes into quarters. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 16-20 mins, until cooked, then drain.
- Meanwhile, finely slice the leeks into half-moons. Heat a large frying pan with 1 tbsp oil on medium-high heat. Cook the leeks for 4-5 mins until soft, then remove from the heat.
- Roughly chop the dill. Finely dice the chilli (removing the seeds for less heat). Finely slice the spring onions. To the softened leek, add the dill, spring onions, yeast, yoghurt, crab, chilli, half the mustard and good pinch of sea salt and black pepper. Mix well.
- Place the potatoes on a foil-lined baking tray and gently crush them with the back of the fork, keeping them in one piece. Drizzle with 1 tsp oil and place under the grill for 2-3 mins, until lightly golden. Spoon the crab mixture on top, then place back under the grill for a further 3-4 mins, until golden.
- Make the salad; halve the lemon. Finely slice the apple and avocados, place in a large bowl and toss with the rocket, remaining mustard, 1 1/2 tbsp olive oil and the juice from half the lemon (or to taste). Season with sea salt and black pepper.
- Serve the crab smashed potatoes on plates, alongside the salad. Squeeze the remaining lemon juice over the top (to taste).
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