- 4 large potatoes (about 3 pounds)
- 1 small onion, finely chopped
- 1/4 cup finely chopped celery
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1/2 cup reduced-fat sour cream
- 2 cans (6 ounces each) lump crabmeat, drained
- 1/2 cup fat-free milk
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle.
- Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside.
- Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
- In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
Originally published as Crab-Stuffed Potatoes in Healthy Cooking December/January 2010, p29
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Reviewed Mar. 5, 2010
"I thought this was really delicious the only thing I would do different is add imitation crab me so you could get a better taste of the crabs."