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Baked Crab Potatoes
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Crab Potatoes

Recipe Tags: Potato Recipes

Date Added: September 12, 2021


2 Cups Crabs or imitation crab
2 Cups Crabs or imitation crab
4 Russet Potatoes unpeeled &
4 Tablespoons Butter (1/4 stick) cut into 6 pieces
1/2 Cup Onion chopped
1/2 Cup Mushroom sliced (up to 12)
1 Unit Ground Pepper
1 Cup Dry Vermouth or white wine
2 Tablespoons Plain Yogurt
2 Tablespoons Sour Cream light or dairy
1/4 Cup Half And Half scalded
3/4 Cup Gruyere Cheese shredded, (about 2-oz.)
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1. Clean and bake potatoes.

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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