Good friends equal good recipes: Crab-Stuffed Potatoes
January 5th 2012 14:55
This is a recipe I’ve been dying to try for quite some time. It came to me from Karin Zoril, our inside classified sales rep at Lake Country Publications. She told me about it back in the spring and finally brought the recipe in to me about a month ago.
It works great as an appetizer or as a side dish with your main entrée. With butter, potatoes, cheese and crab … what’s not to like. Thank you, Karin.
Crab-Stuffed Potatoes
Ingredients
4 large white potatoes (think Mr. Potato Head)
¾ cup butter or margarine
¾ cup whipping or light cream
Cayenne pepper, to taste
½ teaspoon garlic powder
Salt to taste2 tablespoons grated onions
1¼ cup chopped parsley
¼ cup chopped green onions
1 to 1½ cups grated sharp yellow cheese
1 pound white crab meat (canned lump crab works)
Paprika for garnish
Preparation
Preheat oven to 350 degrees F.
Scrub potatoes under cold running water, dry thoroughly and pierce with a knife or fork to allow steam to escape.
Place the potatoes directly on rack in the middle of the oven and bake until you can easily pierce with a fork (about an hour to an hour-and-a-half). Place a baking sheet on the lower rack to catch any drippings.
Remove the potatoes and preheat the oven to 400 degrees.
When the potatoes are cool enough to handle, cut lengthwise and scoop out the flesh (leaving enough potato to hold shell firmly together).
In a large mixing bowl, whip the potatoes with butter, cream, pepper, garlic powder, onion, parsley, green onion, salt and cheese; add the crab meat and fold in gently.
Refill the potato shells with the mixture and sprinkle generously with paprika. (Can be done ahead to this point and refrigerated for later use.)
Place the potatoes in a 400-degree oven for 20 to 25 minutes and serve. Yields eight servings.
Helpful hint
For a crispier, flavorful shell, roll the potatoes in canola oil and coat with salt before baking.
It works great as an appetizer or as a side dish with your main entrée. With butter, potatoes, cheese and crab … what’s not to like. Thank you, Karin.
Crab-Stuffed Potatoes
Ingredients
4 large white potatoes (think Mr. Potato Head)
¾ cup butter or margarine
¾ cup whipping or light cream
Cayenne pepper, to taste
½ teaspoon garlic powder
Salt to taste2 tablespoons grated onions
1¼ cup chopped parsley
¼ cup chopped green onions
1 to 1½ cups grated sharp yellow cheese
1 pound white crab meat (canned lump crab works)
Paprika for garnish
Preparation
Preheat oven to 350 degrees F.
Scrub potatoes under cold running water, dry thoroughly and pierce with a knife or fork to allow steam to escape.
Place the potatoes directly on rack in the middle of the oven and bake until you can easily pierce with a fork (about an hour to an hour-and-a-half). Place a baking sheet on the lower rack to catch any drippings.
Remove the potatoes and preheat the oven to 400 degrees.
When the potatoes are cool enough to handle, cut lengthwise and scoop out the flesh (leaving enough potato to hold shell firmly together).
In a large mixing bowl, whip the potatoes with butter, cream, pepper, garlic powder, onion, parsley, green onion, salt and cheese; add the crab meat and fold in gently.
Refill the potato shells with the mixture and sprinkle generously with paprika. (Can be done ahead to this point and refrigerated for later use.)
Place the potatoes in a 400-degree oven for 20 to 25 minutes and serve. Yields eight servings.
Helpful hint
For a crispier, flavorful shell, roll the potatoes in canola oil and coat with salt before baking.
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