Crab Imperial Stuffed Potatoes Recipes

CRAB STUFFED TWICE BAKED POTATOES

Crab Stuffed Twice Baked Potatoes image

Provided by Food Network

Time 1h55m

Yield 6 stuffed potatoes

Number Of Ingredients 11

Ingredients

6 large baking potatoes
2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
2 medium shallots
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 cups cooked crabmeat, preferably Alaska king crab
1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
1/2 cup sour cream
1 tablespoon freshly chopped Italian parsley leaves
Salt
Freshly ground black pepper

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

Crab-Stuffed Potatoes image

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

Ingredients

4 medium baking potatoes
1/4 cup butter
1/4 to 1/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped green onions or chives
1 cup shredded cheddar cheese
1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
Paprika

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.

BAKED CRAB-STUFFED SHRIMP IMPERIAL

Baked Crab-Stuffed Shrimp Imperial image

Make and share this Baked Crab-Stuffed Shrimp Imperial recipe from Food.com.

Provided by mailbelle

Categories Crab

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

16 jumbo shrimp, peeled and cleaned (10-15 count)
2 tablespoons butter, clarified
1/4 cup white wine
1 lemon, juiced
1 lb crab lump meat, fresh
1 cup mayonnaise
1/8 teaspoon Tabasco sauce
1/2 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Old Bay Seasoning
1/4 cup fresh breadcrumb
1/4 teaspoon salt
1/4 cup red bell pepper, finely diced
4 tablespoons chives, finely chopped

Steps:

Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
Bake in a preheated 350° oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
Serve immediately.

Nutrition Facts : Calories 446.6, Fat 27.8, SaturatedFat 7, Cholesterol 200.8, Sodium 823.6, Carbohydrate 24, Fiber 1.8, Sugar 4.8, Protein 24.8

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