Crab Potato Nibblers Recipes

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POTATO-CRAB CAKES WITH LIME BUTTER



Potato-Crab Cakes with Lime Butter image

Very special, easy and absolutely delectable, these golden brown patties boast a citrusy lime butter topping-and loads of flavor. Emory Doty - Jasper, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1 dozen (1/2 cup butter).

Number Of Ingredients 15

1 cup mashed potatoes (with added milk and butter)
1 large egg, beaten
1 tablespoon plus 1/2 cup dry bread crumbs, divided
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound fresh crabmeat
1/4 cup all-purpose flour
Oil for deep-fat frying
LIME BUTTER:
1/2 cup butter, softened
4 teaspoons lime juice
1 teaspoon grated lime zest

Steps:

  • In a large bowl, combine the potatoes, egg, 1 tablespoon bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties., In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture., In an electric skillet, heat 1/4 in. of oil to 375°., Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and zest. Serve with crab cakes.

Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

KILLER CRAB AND POTATO CAKES



Killer Crab and Potato Cakes image

Make and share this Killer Crab and Potato Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 38m

Yield 4 serving(s)

Number Of Ingredients 12

1 large idaho potato, peeled and cubed
2 garlic cloves, chopped
coarse salt
2 tablespoons fresh flat leaf parsley, chopped
2 fresh thyme sprigs, leaves removed and finely chopped
1 lemon, zest of
1 lemon, cut into wedges
1/2 teaspoon red pepper flakes
2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon Old Bay Seasoning
1 cup Italian breadcrumbs (made from Italian bread)
3 tablespoons extra virgin olive oil

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



Crab-Stuffed Potatoes image

Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

4 medium 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 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

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.

Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

DEVILED CRAB POTATO SKINS



Deviled Crab Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0

Steps:

  • Toppings: Crab salad, cayenne pepper and paprika
  • How to Make Classic Potato Skins:
  • Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

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