CRAB CAKE STUFFED BAKED POTATO
I'm not saying this is perfected in the least, and the ingredients are approximates, but I threw this together for hubby's dinner and he loved it! It's a crab cake sort of filling in a baked potato shell, so I guess crab cake twice baked potato might also be a good name for it. If you try it, I hope you like it! Note: you could add horseradish to the mixture as well, if you so desire!
Provided by FoodExplorer
Categories Crab
Time 22m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Scrub, then bake the potato in the microwave, about five minutes.
- While potato is baking, chop crabmeat into small pieces; add mayo, mustard, lemon juice, garlic, salt and pepper (and horseradish, if you like; could also use sour cream in there as well).
- Mix the crab mixture well.
- When potato is done cooking, cut out top portion, scooping out insides of potato (leave about 1/4" potato to help shell remain stable) and placing them into the crab mixture bowl.
- Mush the potato into the crab mixture, stirring well.
- Melt 1 rounded tablespoons butter and stir into crab and potato mixture.
- Pile crab and potato mixture into empty potato shell.
- Sprinkle crushed potato chips on top.
- Bake at 350* for about 15 minutes, or until potato chips start to brown.
- Enjoy!
KILLER CRAB AND POTATO CAKES
Make and share this Killer Crab and Potato Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
- Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
- Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
- Form 4 super-size 4-5 inch killer crab cakes.
- Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
- Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; 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-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.
POTATOES WITH CRAB SAUCE
Corene Thorsen, from Oconomowoc, Wisconsin, adds crab to the creamy and comforting sauce she pours over spuds. "The mild sauce allows the delicate flavor of the crab to shine through," she declares. "This combination tastes great of leftover pasta, too."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the first seven ingredients. Cover and process until smooth. Pour into a saucepan; cook and stir over medium heat until thickened. Reduce heat to low; add crab. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with crab sauce.
Nutrition Facts :
CRAB-STUFFED POTATOES
This is from Taste of Home, i tried it recently and it was a big hit. It's very simple to make, and is great when you want to spruce up a boring potato dish. They can also be served as appetizers I would think.
Provided by bratty
Categories Crab
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- bake potatoes at 425 degrees for 45-50 minutes, or until tender.
- when cool enough to handle, halve the potatoes lengthwise.
- carefully scoop out pulp into a bowl, leaving a thin shell.
- set shells aside.
- beat or mash potatoes with butter, cream, salt and pepper until smooth.
- using a fork, stir in cheese and onions.
- gently mix in crab.
- stuff shells.
- return to oven for 15 minutes or until heated through.
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