Best Crab Salad Stuffed Potato Skins Recipes

Crab Salad Stuffed Potato Skins image

Provided by Chuck Hughes

Categories Crab

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 yukon gold potatoes
2 cups crab, chunks picked over for shells
1/4 cup prepared mayonnaise
1 teaspoon Dijon mustard
2 green onions, finely chopped
1/2 cup finely chopped fresh chives
salt & freshly ground black pepper
oil, for frying

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 another use. 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.

Nutrition Facts : Calories 64.9, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.2, Sodium 17.4, Carbohydrate 14.4, Fiber 1.5, Sugar 0.8, Protein 1.5

Crab Salad Stuffed Potato Skins image

Provided by Chuck Hughes

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

Crab Salad
3 Yukon gold potatoes
2 cups crab chunks, picked over for shells
1/4 cup prepared mayonnaise
1 teaspoon Dijon mustard
2 green onions, finely chopped
1/2 cup finely chopped fresh chives
Salt and freshly ground black pepper
Oil, for frying
Root Vegetable Mash
2 Yukon gold potatoes
4 parsnips
2 carrots
2 salsify
1/4 cup 35-percent whipping cream
1/4 cup butter
Salt and freshly ground black pepper

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.

Crab Salad Stuffed Potato Skins image

Provided by @MakeItYours

Number Of Ingredients 2

Crab Salad3 Yukon gold potatoes2 cups crab chunks, picked over for shells1/4 cup prepared mayonnaise1 teaspoon Dijon mustard2 green onions, finely chopped1/2 cup finely chopped fresh chivesSalt and freshly ground black pepperOil, for frying
Root Vegetable Mash2 Yukon gold potatoes4 parsnips2 carrots2 salsify1/4 cup 35-percent whipping cream1/4 cup butterSalt and freshly ground black pepper

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.