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

Crab-Stuffed Potatoes Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 8 servings


  • 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

Nutritional Facts

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


  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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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."

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