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.
- 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 (4 ounces) shredded cheddar cheese
- 1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
- 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. Yield: 8 servings.
Originally published as Crab-Stuffed Potatoes in Country December/January 1994, p51
Reviews for Crab-Stuffed Potatoes
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Reviewed Apr. 21, 2014
"Wonderfully easy and delicious!! We made our into mashed potatoes instead of baked."
Reviewed Feb. 25, 2012
"These are absolutedly scrumpious."
Reviewed Dec. 17, 2010
"I make these frequently. They are terrific and get great reviews."