Potatoes with Crab Sauce Recipe

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Corene Thorsen, from Oconomowoc, Wisconsin, adds crab to the creamy and comforting sauce she pours over spuds. "The mild sauce allows the delicate flavor of the crab to shine through," she declares. "This combination tastes great of leftover pasta, too."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, softened
  • 1 package (3 ounces) cream cheese, cut into 1-inch cubes
  • 1/2 pound process American cheese (Velveeta), cut into 1-inch cubes
  • 3 to 4 drops hot pepper sauce
  • Pinch onion powder
  • 1 package (6 ounces) imitation crabmeat, flaked
  • 4 hot baked potatoes

Nutritional Facts

1 each: 674 calories, 28g fat (17g saturated fat), 80mg cholesterol, 1285mg sodium, 83g carbohydrate (10g sugars, 6g fiber), 26g protein.


  1. In a blender, combine the first seven ingredients. Cover and process until smooth. Pour into a saucepan; cook and stir over medium heat until thickened. Reduce heat to low; add crab. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with crab sauce. Yield: 4 servings.
Originally published as Potatoes with Crab Sauce in Quick Cooking May/June 1998, p33

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moniqueclark68 User ID: 7238910 52150
Reviewed Apr. 23, 2013

"I too am in Wisconsin- and i had this in a restaurant- cant remember where- but it was the best -to my surprise- always wanted to know how to make it! thanks!!!!"

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