Crab And Caviar Twice Baked Potatoes Recipes

CRAB STUFFED TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
• While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
• Lower the oven to 350 degrees F.
• Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
• Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
• To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
• Sprinkle with parsley.

TWICE BAKED POTATOES WITH SEAFOOD TOPPING

Steps:

• POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
• While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
• Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
• Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
• TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
• Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
• Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
• Cover and allow to cool to room temperature.
• Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
• At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
• Pre-heat oven to 350 degrees F.
• Bake 20 to 30 minutes until heated through and topping is lightly browned.

CRAB CAKE STUFFED BAKED POTATO

Steps:

• Scrub, then bake the potato in the microwave, about five minutes.
• While potato is baking, chop crabmeat into small pieces; add mayo, mustard, lemon juice, garlic, salt and pepper (and horseradish, if you like; could also use sour cream in there as well).
• Mix the crab mixture well.
• When potato is done cooking, cut out top portion, scooping out insides of potato (leave about 1/4" potato to help shell remain stable) and placing them into the crab mixture bowl.
• Mush the potato into the crab mixture, stirring well.
• Melt 1 rounded tablespoons butter and stir into crab and potato mixture.
• Pile crab and potato mixture into empty potato shell.
• Sprinkle crushed potato chips on top.
• Bake at 350* for about 15 minutes, or until potato chips start to brown.
• Enjoy!

POTATO CRAB CASSEROLE

Steps:

• Heat oil in 12" skillet. Cook potatoes in oil for about 5 minutes.
• Combine mayonnaise,Creole seasoning, Old Bay in a bowl. Whisk until smooth.
• Add potatoes to mayo mixture, toss to combine. Add crab meat to potatoe mixture,toss lightly with a fork to combine.
• Spray a 8x8 inch dish with non-stick spray. Add mixture to dish, sprinkle bread crumbs on top and butter on top of bread crumbs.
• Bake at 350 degrees for 45 minutes, or until lightly browned.

KILLER CRAB AND POTATO CAKES

Steps:

• Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
• Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
• Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
• Form 4 super-size 4-5 inch killer crab cakes.
• Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
• Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

CRAB-STUFFED POTATOES

Steps:

• 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.

"TWICE BAKED" BABY POTATOES WITH CAVIAR

Steps:

• Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
• Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
• For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
• Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.