CRAB STUFFED BAKED POTATOES
Crab Stuffed Baked Potatoes are a great main course for a nice dinner party! Or serve them as a side dish or on a buffet.
Provided by Debi
Categories Main Course Side Dish
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F, and position oven rack in the middle.
- Scrub the potatoes using a stiff brush, and rinse under cool water. Dry potatoes with a clean towel. Look over the cleaned potatoes, and remove any eyes (the part where the plant grows out), bruises, or discolored spots. Drizzle oil over each potato and sprinkle with salt. Rub the oil and salt all over the potato using your hands so that the whole potato is lightly coated with oil and salt. Pierce each potato with a fork or sharp knife several times, and wrap each potato in a piece of foil.
- Place prepared potatoes on a cookie sheet or large baking dish and bake until tender when pierced with a fork, about 45-60 minutes. Remove baked potatoes from the oven, and allow to cool so that you can easily handle them.
- While potatoes cool, combine cream cheese, sour cream, garlic, and Italian seasoning in a medium bowl. Taste and add salt and pepper if desired. Stir in crab meat, chopped green onion, and mozzarella cheese. Set filling aside.
- If the potatoes wobble as they sit on the baking sheet, cut a small amount off the bottom so they sit flat. Cut a cavity in the center of each potato, and scoop out the potato leaving a sturdy wall or potato around the outside. Save the scooped out potato flesh for another use.
- Divide filling among potato skins, and place filled potatoes back on the baking sheet or large baking dish. Bake in the 350° F for 20 to 30 minutes or until filling is hot and bubbly. Garnish with fresh parsley or additional green onion as desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 43 g, Protein 11 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 385 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
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-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 SALAD STUFFED POTATO SKINS
Provided by Chuck Hughes
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Bake the potatoes until soft, about 40 minutes depending on the size.
- Heat the oil in a deep fryer to 375 degrees F.
- Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
- Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.
- For the Root Vegetable Mash:
- Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes from the Crab Salad Stuffed Potato Skins, recipe follows, if desired to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.
CRABMEAT STUFFED POTATOES
Absolutely wonderful side dish for an elegant dinner. I made these for Xmas dinner and served them with a Lobster Stuffed Beef Tenderloin. YUM!! Give this recipe a try and I guarantee there will be no complaints!
Provided by Chippie1
Categories Crab
Time 2h
Yield 12 Side dishes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Wash the potatoes well, then pat dry and place in center of oven rack, being sure to leave some space between potatoes for hot air to circulate.
- Bake for 1 hour 15 minutes or until soft to the touch (when you squeeze the sides in).
- Meanwhile, very coarsely grate the cheese.
- Then, pick over the crabmeat: Spread the crabmeat out on a large, flat cookie sheet then pick up each lump and visually look for thin, transparent pieces of shell.
- Remove the shell fragments, trying not to break up lumps of crabmeat.
- Return crabmeat to refrigerator.
- About 20 minutes before the potatoes are done, set the butter and cream out to get to room temperature.
- When the potatoes are done, remove from oven and let sit 15 minutes until cool enough to handle.
- Turn the potatoes once to let both sides of the skin dry out.
- (Turn the oven to 350 degrees.) With a very sharp bread knife, cut the potatoes in half lengthwise, cutting across the widest part so the potato shells will sit flat.
- Scoop out the potato meat with a soup spoon to within 1/4 inch of the shell, placing the potato meat in the large bowl of an electric mixer.
- Add the butter to the bowl with the potato meat, separating the pieces.
- Beat at low speed (with a paddle attachment, if possible-but beaters will work, also) until the butter is just incorporated.
- With the mixer still on low, add the cream and then the Vegetable Magic and red pepper, beating just until the cream and seasonings are mixed in well, but the potatoes are still quite lumpy.
- You do not want to get to a smooth, whipped potato consistency; there should be lots of lumps throughout the mixture.
- Turn off the mixer and taste for seasoning level-- the mixture will be spicy at this point, but the cheese and crabmeat are both bland, and finished dish will not be spicy.
- Spoon the potato mixture into a very large, shallow mixing bowl (if you use a shallow bowl, you'll be able to fold in the crabmeat more evenly throughout the mixture).
- Using a fork, fold in 5 ounces of the grated cheddar, not trying to make a smooth, even distribution-- you want to have pockets of cheese (they will melt and be fantastic!) scattered throughout the finished stuffed potato.
- Then gently fold in the reserved lump crabmeat, being careful not to break up the lumps, but making sure all of the mixture in the bowl has crabmeat scattered through it.
- Stuff the potato shells until they are just rounded slightly at the top.
- (You will have extra stuffing, which you can bake in ramekins or a small casserole dish.) Place the stuffed potatoes in a baking pan, fitting them close together, then sprinkle the tops with the remaining 6 ounces grated cheddar.
- You can prepare the recipe to this point several hours ahead and refrigerate until ready to bake.
- Place the pan in a 350 degrees oven and bake for 25 minutes or until the cheese is melted and the potato mixture is nice and hot.
- Serve immediately (sprinkling the tops of the potatoes with green onions, if desired), allowing 2 potato halves for an entrée and 1 potato half for an appetizer or side dish.
- The potatoes make a wonderful entree with just a nice crisp garden salad and hot French bread.
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.
CRAB STUFFED POTATOES
Make and share this Crab Stuffed Potatoes recipe from Food.com.
Provided by Lurdez
Categories Crab
Time 26m
Yield 6 potatoes, 6 serving(s)
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.
Nutrition Facts : Calories 341, Fat 20.3, SaturatedFat 12.7, Cholesterol 51, Sodium 280.9, Carbohydrate 33.8, Fiber 2.9, Sugar 1.4, Protein 7.5
More about "crabmeat stuffed potatoes recipes"
TWICE BAKED CRAB STUFFED POTATOES - 4 SONS …
From 4sonrus.com
4/5 (7)Total Time 1 hr 10 minsCategory Dinner, Main Course, Seafood, Side DishCalories 486 per serving
- Place the potatoes on a baking sheet, and bake at 450 degrees for 45 minutes, or until a butter knife inserted in the center proves they're tender.
- Slice the top off of each potato, and discard. Scoop out the pulp, leaving a 'shell' of potato on the inside of each to prevent leaks, into a mixing bowl. Set the shelled potatoes aside to finish cooling.
- In the bowl of a stand mixer, whip together the potato pulp, cream cheese, butter, salt, pepper, Cajun seasoning, and onion until creamed together. Add just enough cream, to make sure it's a smooth mixture. Fold in the crab meat.
- Scoop the mixture evenly into each potato, until the mixture's gone. Sprinkle each potato with the smoked paprika.
CRAB STUFFED POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (16)Total Time 1 hr 30 minsCuisine AmericanCalories 244 per serving
50 STUFFED POTATOES : RECIPES AND COOKING
From foodnetwork.com
CRAB STUFFED POTATOES RECIPE | CDKITCHEN.COM
From cdkitchen.com
SEAFOOD STUFFED POTATOES RECIPE - COOP CAN …
From coopcancook.com
CRAB-STUFFED TWICE-BAKED POTATOES - DEEP …
From deepsouthdish.com
CRAB-STUFFED POTATOES - LITTLE COASTAL KITCHEN
From littlecoastalkitchen.com
Reviews 4
50 BEST SUPER BOWL APPETIZER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CRAB-STUFFED POTATOES | RECIPE | RECIPES, FOOD, STUFFED BAKED …
From pinterest.ca
SEAFOOD STUFFED POTATOES - LET'S EAT CUISINE
From letseatcuisine.com
30 STUFFED POTATO RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
BEST STUFFED POTATOES RECIPES - IZZYCOOKING
From izzycooking.com
CRAB SMASHED POTATOES {VIDEO} CREAMY CRAB + ZESTY GARLIC BUTTER
From savoryexperiments.com
50 BEST APPETIZERS TO SERVE AT YOUR 2023 SUPER BOWL PARTY
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #eggs-dairy #potatoes #seafood #vegetables #oven #dinner-party #holiday-event #crab #cheese #dietary #christmas #new-years #thanksgiving #shellfish #equipment #4-hours-or-less
You'll also love