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. 

2 comments:

  1. YUM! Oh man those look good

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

    ReplyDelete

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