We have potatoes and crab festivals near our home. I combined the two ingredients into a recipe that gives potatoes a surprise taste.
- 3 large baking potatoes
- 1/2 cup butter, melted
- 2 tablespoons milk
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 3/4 cup shredded cheddar cheese, optional
- Bake potatoes at 375° for 1 hour or until tender. Cool. Cut potatoes in half lengthwise. Scoop out the pulp and place in a bowl; set shells aside. Add butter to pulp and mash. Beat in milk, mayonnaise, salt and pepper until smooth. Fold in crab. Spoon into potato shells. Place in an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheese if desired. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 servings.
Originally published as Crabby Potatoes in Country June/July 1999, p51
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