"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab Stuffed Potatoes Recipe

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This recipe for Crab Stuffed Potatoes, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 large baking potatoes, scrubbed
1 c. butter, melted
1 c. milk
1 tsp. salt
1/2 tsp. fresh ground pepper
2 bunches green onions, chopped
1 lb. lump crabmeat, flaked
1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. fresh lemon juice
1/8 tsp. ground red pepper
1/2 lb. bacon, cooked and crumbled

Directions:
Directions:
Preheat oven to 350. Prick potatoes with fork and place on jelly-roll pan. Bake 1 1/4 - 1 1/2 hours, or until tender when pierced with skewer. Cut in half length-wise and scoop out centers, leaving 1/4" thick shell. Beat centers in large mixing bowl until mashed. Beat in butter, milk, salt and pepper. Slice white part of onions (reserve green tops) and stir into potatoes. Spoon into shells and place on jelly roll pans. (Can be made ahead to this point. Cover potatoes and refrigerate overnight. Remove from refrigerator 2 hours before baking.)
Combine crabmeat, mayonnaise, sour cream, lemon juice and red pepper in large bowl. (Can be made ahead. Cover and refrigerate this overnight also.) Mound crabmeat mixture onto stuffed potatoes. Press bacon pieces on top and bake in preheated 350 oven 40 - 45 minutes until hot. Slice reserved green onion tops and sprinkle over potatoes.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
265 calories, 8 gm protein, 14 gm fat, 27 gm carbohydrates, 307 mg sodium, 48 mg cholesterol

 

 

 

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