Originally Posted by Andy M.
Looks really good.
Sinced the suggestions we made didn't work, tell us what you did to get this result.
Thanks for the compliments.
Still need to 'refine' the method, or should I say "tools". You can't just place the slices in a mold because the fall all over the place. I sliced them .75mm (thinnest the mandolin would go), tried to stack them, no good. Then blanched them, tried again, no good. Kept falling all over. Maybe two people could do it?
So I had some blanched taters that needed to be schooled. I cut a regular tin can with no ends (old ring mold) in half then cut one half down the side so the diameter could be smaller than the outer ring. Since it was under spring tension, I compressed it then drilled a hole in the side where I could insert a pin (small nail). Insert the inner mold (spring mold) into the outer mold and start stacking the taters. Use a fork or something to align them. When they are all in there, remove the pin and the inner mold expands to hold them in place (I'm a genius
Haven't figured out the cooking times or temps perfectly yet.
Place the mold on a cookie sheet and baked at 375 for 12 minutes. Remove then remove the inner mold (easier said than done) (forgot the butter - doh)
Now you can insert the crab mixture. I put the can and all in a hot fry pan to somewhat sear the bottom, then into the oven. 375 for 7 minutes? Removed the pan, burned my hand, then turned upside down in the same pan. Pan basted with butter & evoo for a bit. Placed on paper towels to dry out. Blanched some chive from the garden so it was flexible enough to tie and topped the cake with a lemon slice and parsley.
Was purely for appearance, but it came out exactly as I wanted. I need to tweak a few things and build some better equipment. The method could be used with alot of different dishes for a great presentation.
The mixture actually came out real good. I used roasted red pepper, hot sauce, woster-blah sauce, chive, parsley, lemon juice, egg, breadcrumbs, mayo. I wanted some sort of lemon/butter sauce, maybe next time.