** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cool slightly and cut in half, lengthwise. Place pulp into bowl, leaving about 1/4-inch shell.
3. Reserve skins and mash pulp. Melt butter in skillet and saute onion until it takes on a light coloring (about 15-20 minutes).
4. Add mushrooms and saute another 5 minutes. Add the crabmeat and pepper.
5. Add vermouth and bring to a boil. Make sure you stir frequently.
6. Cook mixture until liquid is absorbed. Remove from heat and add yogurt and sour cream, then add half and half.
7. Combine crabmeat, onion mixture, pulp from potato, and about 1/2 of cheese.
8. Add additional ground black pepper and a bit more half and half if desired.
9. Place the mixture into the potato skins. Sprinkle with additional 1/4 cup cheese.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Yogurt, Butter, Mushroom, Potato, Cheese, Alcohol, Onion allergies.
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