Peel the potatoes, cut into cubes and cook in lightly salted water or beef stock. Pour off the water, mash the potatoes and stir in the milk until the right consistency is achieved. Melt the butter in the puree and fold in. Possibly add a little more salt.
Heat the oil in a small, non-stick pan, carefully add the quail eggs and fry. Use the pan lifter to push the slowly hardening egg white towards the yolk so that it doesn`t spread too far. It looks better later on the plate.
Spread the puree on the dessert plate. Place the fried egg on top and lay the crabs around it. Garnish with cress leaves.
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