Time 1h15m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat oven to 450. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers. While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream. When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.
Time 1h55m Yield 6 stuffed potatoes Number Of Ingredients 11 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.
Time 50m Yield 4 servings Number Of Ingredients 14 Steps:
Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper. Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls. Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.
Time 22m Yield 1 serving(s) Number Of Ingredients 9 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!
Time 2h Yield 8 serving(s) Number Of Ingredients 13 Steps:
Place the potatoes in a large pot and cover with water by at least 1 inch. Add the salt. Cook the potatoes over moderate heat until they are tender (about 25 minutes). Drain the potatoes, allow to cool. When potatoes have cooled enough to handle, slice them very thin. Preaheat the oven to 350°F. Grease a large baking dish (9x13). Warm the butter and oil in a sacuepan over medium heat. When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened. Stir in the pimientos, the jalapenos, and the jalapeno liquid. Sprinkle the flour over the vegetables; mix it in well. Pour the milk in gradually, stirring to avoid lumps. Simmer briefly until the mixture is thickened. Remove the pan from the heat, add the grated cheese, mix well. Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce. Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed. Serve the potates hot.
Time 1h15m Yield 8 servings. Number Of Ingredients 9 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.
Yield 4 people Number Of Ingredients 11 Steps:
Preheat oven to 450. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers. While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream. When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.
Time 1h5m Yield 2 dozen. Number Of Ingredients 7 Steps:
Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.
More about “baked potatoes with crab jalapeño and mint recipes”
Time 45m Yield Serves 2 Number Of Ingredients 8 Steps:
Mix all the ingredients (bar the potato) together. Bake the potato, 3 minutes in the microwave then about 35 in the oven. Take the potato out of the oven and wrap tightly with a tea-towel and bash the sides to soften the inside. Add a knob of butter and top with the crab mixture, garnish with a bit of parsley. Add a the grated gruyere and pop under the grill for something more lavish.
