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.