Saturday, March 31, 2012

lip-smacking good: crab-stuffed potatoes

my crab stuffed potatoes
This weekend, I was invited to a Mardi Gras-themed barbeque.  In preparation, I scoured the internet for appropriately-themed recipes, finally settling on cajun crab-stuffed potatoes.  The picture caught my eye, and then the ingredients list sold me.  I tweaked the recipe a bit because I wanted to make a lot of little potatoes, since it served the needs of the party better.

I used small red potatoes to make bite-sized appetizers
The goods
  • 8 small 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

the potato innerds and all the fixin's
To make
 Nom, nom, nom.  I will definitely be making these babies again!  Enjoy!
  • 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. 


  1. YUM! Oh man those look good

  2. Thanks! They were pretty yummy. And not that hard to make if you have a little time.


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