Crab-Stuffed Potatoes Recipe

5 4 5
Crab-Stuffed Potatoes Recipe
Crab-Stuffed Potatoes Recipe photo by Taste of Home
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Crab-Stuffed Potatoes Recipe

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5 4 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

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 (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
  • Paprika

Directions

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

Nutritional Facts

1 each: 218 calories, 11g fat (7g saturated fat), 55mg cholesterol, 525mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 10g protein.

  • 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
  • Paprika
  1. 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

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randcbruns User ID: 828588 259091
Reviewed Jan. 2, 2017

"These are great! I was looking for a change, as me make baked potatoes often. This was a hit with my family! We change up the seafood in the stuffing from time to time."

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cbenne12 User ID: 7424916 38180
Reviewed Apr. 21, 2014

"Wonderfully easy and delicious!! We made our into mashed potatoes instead of baked."

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MouseladyinTX User ID: 1145472 5367
Reviewed Feb. 25, 2012

"These are absolutedly scrumpious."

MY REVIEW
3samoyed User ID: 1096604 5366
Reviewed Dec. 17, 2010

"I make these frequently. They are terrific and get great reviews."

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