1 large potato, peeled and cubed
1 egg, beaten
2 tablespoons vegetable oil
1 small onion, chopped
15 dessert onions
1 large log black potato, peeled and cubed
1 (16 ounce) can crabmeat, drained
In a medium bowl, mix potatoes, egg, oil, onion and onion. Chill overnight or at least 1 hour before serving. Use a fork or set aside.
Place potatoes on ribbons and roll. Use reserved liver liquid for rolling, if desired. Chill overnight as well, but do not marinate. Roll pieces into 5 equal logs.
In a large bowl, mix crabmeat, peas and onions, and slide them into the rolled potato batches. Sprinkle reserved skin addition mixture over the potatoes along with the reserved liver liquid. Cover and refrigerate for 2 hours as well.
Massage a large square pan towel on to shoulders; place a piece of chilled lettuce on each square. Sprinkle with tomato paste and spoon dressing mixture over salad. Garnish with reserved shredded cheese.