Crabstuffedpotatoes 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.

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.

STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 45 minutes, or until cooked through.
• Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
• To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
• Bake for another 30 minutes, or until heated through.

CRAB STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 450 degrees F. Scrub potatoes and use the tip of a sharp knife to poke several holes in each of them.
• Bake 45 minutes directly on the oven rack, spacing them at least an inch apart. Check by inserting a knife into the potato to see if it is tender; if not, return to the oven for an additional 5 to 10 minutes, or as needed. Set aside to cool.
• Turn out the crab into a colander; pick through for shell and set aside to drain (see tip below).
• Preheat oven to 400 degrees F.
• Slice potatoes in half lengthwise and scoop out the potato pulp, leaving a -inch border all around.
• Combine the potato pulp with the cream cheese, butter, salt, pepper, Cajun seasoning, and onion until well blended. Add enough half and half or cream to moisten the potatoes; stir in the cheddar.
• Add crab meat and toss gently to combine.
• Refill the potato shells and sprinkle each potato lightly with paprika. If serving immediately, bake at 400 degrees F for about 15 minutes, until heated through.

CRAB STUFFED BAKED POTATOES

Steps:

• Preheat oven to 350° F, and position oven rack in the middle.
• Scrub the potatoes using a stiff brush, and rinse under cool water. Dry potatoes with a clean towel. Look over the cleaned potatoes, and remove any eyes (the part where the plant grows out), bruises, or discolored spots. Drizzle oil over each potato and sprinkle with salt. Rub the oil and salt all over the potato using your hands so that the whole potato is lightly coated with oil and salt. Pierce each potato with a fork or sharp knife several times, and wrap each potato in a piece of foil.
• Place prepared potatoes on a cookie sheet or large baking dish and bake until tender when pierced with a fork, about 45-60 minutes. Remove baked potatoes from the oven, and allow to cool so that you can easily handle them.
• While potatoes cool, combine cream cheese, sour cream, garlic, and Italian seasoning in a medium bowl. Taste and add salt and pepper if desired. Stir in crab meat, chopped green onion, and mozzarella cheese. Set filling aside.
• If the potatoes wobble as they sit on the baking sheet, cut a small amount off the bottom so they sit flat. Cut a cavity in the center of each potato, and scoop out the potato leaving a sturdy wall or potato around the outside. Save the scooped out potato flesh for another use.
• Divide filling among potato skins, and place filled potatoes back on the baking sheet or large baking dish. Bake in the 350° F for 20 to 30 minutes or until filling is hot and bubbly. Garnish with fresh parsley or additional green onion as desired.

CRAB-STUFFED POTATOES

Steps:

• bake potatoes at 425 degrees for 45-50 minutes, or until tender.
• when cool enough to handle, halve the potatoes lengthwise.
• carefully scoop out pulp into a bowl, leaving a thin shell.
• set shells aside.
• beat or mash potatoes with butter, cream, salt and pepper until smooth.
• using a fork, stir in cheese and onions.
• gently mix in crab.
• stuff shells.
• return to oven for 15 minutes or until heated through.