Best Very Crabby Potatoes Recipes

CRAB-STUFFED POTATOES

crab-stuffed potatoes image

This is from Taste of Home, i tried it recently and it was a big hit. It's very simple to make, and is great when you want to spruce up a boring potato dish. They can also be served as appetizers I would think.

Provided by bratty

Categories Crab

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium baking potatoes
1/4 cup butter
1/4-1/3 cup half-and-half cream
salt and pepper
1 cup shredded cheddar cheese
1/4 cup finely chopped green onion
1 package imitation crabmeat, chopped

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.

CRAB MASHED POTATOES

Crab Mashed Potatoes image

This makes a rich, indulgent side dish, perfect for the holidays or any entertaining opportunity.

Provided by Donna B McClure

Categories Mashed Potatoes

Time 50m

Yield 16

Number Of Ingredients 13

Ingredients

5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
¼ cup kosher salt
1 (8 ounce) package cream cheese, softened
1 cup Greek yogurt
1 cup buttermilk
1 stick butter, cut into pieces
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon garlic powder
1 teaspoon onion powder
salt and ground black pepper to taste
2 pounds lump crabmeat
1 ½ cups shredded Cheddar-Monterey Jack cheese
2 tablespoons chopped fresh chives

Steps:

Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
Preheat the oven to 425 degrees F (220 degrees C).
Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
Top with chives just before serving.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 28.3 g, Cholesterol 86.6 mg, Fat 15.9 g, Fiber 2.3 g, Protein 20.3 g, SaturatedFat 9.8 g, Sodium 1879.6 mg, Sugar 1.4 g

CRAB-BOIL POTATOES

Crab-Boil Potatoes image

I first tried these delicious little potatoes while in New Orleans but did not think to get a recipe. I have adapted this recipe to match the taste as best I can. They are somewhat adaptable, you can adjust the spice level to your own preference - these are what I would consider a medium level (I ususally use a bit more spice b/c I like things spicy!)

Provided by Kerry G

Categories Potato

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs red potatoes
1 tablespoon tony chachere's original creole seasoning (you could use regular salt)
3 tablespoons liquid crab boil (or 1 bag of the dry kind)
2 ounces hot sauce (not Tabasco- the flavor isn't right)

Steps:

Place the potatoes (I like mine cut up but you could keep them whole) in a pot and add just enough water to cover the potatoes. Add the crab boil.
Bring the water to a rolling boil then add Tony Chacheres (or salt) and the hot sauce.
Allow the potatoes to boil until they are fork-tender (5-10 minutes depending on the size of the potatoes and whether you cut them or left them whole).
Drain the potatoes and allow them to sit for 5 minutes or so.
You can serve these hot, or allow them to cool (the flavor gets stronger as they cool) and serve them at room temperature.

VERY CRABBY POTATOES

Very Crabby Potatoes image

The potatoes aren't in a bad mood.. they are stuffed with crab filling.. LOL! Serve on individual plates or all on a huge platter. Enjoy!

Provided by Colleen Sowa @colleenlucky7

Categories Potatoes

Number Of Ingredients 13

Ingredients

3 cup(s) crabmeat
1 cup(s) cooked plain shrimp
8 large potatoes
1 stick(s) butter
1 cup(s) onion, minced
1 cup(s) mushrooms, sliced
2 - green onions, minced
2 1/8 cup(s) vermouth, dry
1/3 cup(s) plain yogurt
1/3 cup(s) sour cream
1/2 cup(s) half and half
1 cup(s) gruyere cheese
- ground black pepper (to taste)

Steps:

Wash and bake the potatoes.
Let cool slightly, cut lengthwise in half. Scoop out most of the inside of the potatoes, leaving about 1/4 inch thick potato walls to form a "bowl". Set the potato "bowls" aside.
Mash the potato that you scooped out
saute the onions and green onions in the butter in a frying pan. Cook about 10 - 15 minutes or until the onion is done. At this point add the mushrooms and cook 3 minutes before adding the crabmeat and shrimp. Add some ground black pepper to taste.
Add the vermouth, bring to a boil, stirring constantly until all the liquid is gone.
Stir in the dairy products, using half of the cheese. Pour this into the mashed potato bowl. Stir well. If you think you need more ground black pepper and half and half, add it now. Stir well again.
Put this filling into the reserved potato "bowls", place them on baking sheet. Sprinkle with remaining cheese. Bake at 375 degrees until the cheese is melted and bubbly.