CRAB-STUFFED POTATOES
Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.
Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CRAB AND CAVIAR TWICE-BAKED POTATOES
Provided by Katie Lee Biegel
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
- Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a "t". Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
- Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
- Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.
CRAB STUFFED TWICE BAKED POTATOES
Provided by Food Network
Categories side-dish
Time 1h55m
Yield 6 stuffed potatoes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
- While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
- Lower the oven to 350 degrees F.
- Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
- Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
- To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
- Sprinkle with parsley.
CRAB FILLED POTATO BITES
If you're looking for a potato appetizer idea that is sure to delight your friends and family try these Crab Filled Potato Bites!
Provided by Potato Goodness
Categories U.S. Potato Board
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- In medium saucepan, cook potatoes in 2 inches simmering water, covered, 25 to 30 minutes or until tender. Drain and cool; cut in half. With melon baller, scoop out the center from each half to form a cup.
- In small bowl, fold together crabmeat, yogurt, mayonnaise, chives, cheese, parsley and lemon juice. Season with salt and pepper. Spoon about 1 teaspoon crab mixture into each potato half.
- Broil 4 inches below heating element of broiler 3 to 5 minutes or until golden.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 7.6 g, Cholesterol 2.1 mg, Fat 0.3 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 29 mg, Sugar 0.4 g
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