Wash the potatoes and cook in boiling water for about 25 minutes. Drain potatoes, rinse and peel. Mash the potatoes to puree. Drain crab meat and mix into the puree
Peel and chop the shallot. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Stir the shallot, parsley, lemon peel and egg into the crayfish puree, season with pimento, salt and pepper. Cover and chill for about 30 minutes.
Mix vinegar and mustard, season with salt and pepper, fold in oil. Clean, wash and dry lamb's lettuce. Mix in vinaigrette
Heat frying oil. Using two teaspoons, form cams from the crab meat mixture and deep-fry in the oil until golden brown. Drain on kitchen paper and serve hot with the salad
Waiting time approx. 30 minutes