For the Potatoes

• 2 lbs frozen yellow Peruvian potatoes (can substitute Yukon gold, peeled*)
• ¼ cup olive oil
• salt & pepper to taste

After Potatoes are Cooked

• ¼ cup extra virgin olive oil
• 1 tsp aji Amarillo (yellow Peruvian hot pepper paste)
• juice of 1-1½ limes
• salt and pepper to taste

For the Crab Stuffing

• 8 oz can fresh crab meat
• juice of 1 lime
• salt and pepper to taste
• 1 tsp aji Amarillo (yellow Peruvian hot pepper paste)
• 4 tbsp mayonnaise
• 1 tbsp fresh parsley, chopped

Additional Ingredients for Causa Layers

• Botija (Peruvian) olives, sliced
• 1 avocado, peeled and sliced
• 1 hard-boiled egg, sliced
• 8 cherry tomatoes, halved (2 per serving)
• aji Amarillo aioli (aji Amarillo mixed with mayonnaise)
• rocoto hot pepper sauce

Special Equipment

• steamer pan or perforated baking pan
• potato ricer
• mold ring

Prepare Potatoes

1. Preheat oven to 350-400º
2. Add a small amount of water (about ¼") in a baking pan. Top the pan with a steamer rack and place potatoes on the rack in one layer.  Season with salt and pepper and drizzle with olive oil. Cover with foil and cook for 25-30 minutes, until tender
3. With a potato ricer, rice all potatoes into a bowl while potatoes are still hot
4. Season with salt and pepper, add the juice of 1-1½ limes, 1 tsp aji Amarillo (yellow Peruvian hot pepper paste) and ¼ cup extra virgin olive oil.  Mix well

Prepare Crab Filling

1. In a separate bowl, mix crab meat, juice of 1 lime, salt and pepper to taste, 1 tsp aji Amarillo (yellow Peruvian hot pepper paste), mayonnaise and parsley
2. Mix all ingredients and set aside

Layer the Causa

1. Use a ring mold (or improvise with a plastic bottle with the ends cut off)
2. Place one layer of potatoes, followed by the crab stuffing, avocado slices, hard-boiled egg slices, more potatoes, cherry tomatoes, olives, etc.  Make as many layers as you like and alternate ingredients as you prefer
3. Drizzle with aioli and rocoto

*If using Yukon gold potatoes, preheat oven to 425º.  Arrange potatoes on a steamer rack. Steam over 1-2" of boiling water until tender throughout when pierced, about 30-35 minutes