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 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.
Time 2h5m Yield 4 serving(s) Number Of Ingredients 7 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.
Time 1h10m Yield 6 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F. Bake the potatoes until soft, about 40 minutes depending on the size. Heat the oil in a deep fryer to 375 degrees F. Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature. Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins. For the Root Vegetable Mash: Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes from the Crab Salad Stuffed Potato Skins, recipe follows, if desired to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.
Time 55m Yield 8 servings. Number Of Ingredients 11 Steps:
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle., Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside., Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-25 minutes or until heated through.
Time 1h Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Bake potatoes 45 minutes or until done. Cut each potato in half lengthwise and carefully scoop out the potato pulp, leaving about 1/4" shell. Set aside. Put potato pulp and milk in large mixing bowl and beat until well blended. Add sour cream, mayonnaise, green pepper, salt and pepper. Mix well. Mix crab meat and seafood seasoning, add to other ingredients. Set aside. In medium bowl, beat egg whites until foamy. Stir into crab mixture. Fill each potato shell with an equal amount of the crab mixture. Sprinkle cheese on each potato half. Place stuffed potato shells in roasting pan. Bake at 350 degrees until brown (about 20 minutes). Garnish as desired.
