CRAB-STUFFED POTATOES
Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CRAB STUFFED TWICE BAKED POTATOES
Provided by Food Network
Categories side-dish
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.
CRAB CAKE-STUFFED ARTICHOKES
We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.
Provided by Food Network Kitchen
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
- Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
- Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
- Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
- Within the last 5 minutes of cooking, preheat the oven to broil.
- Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.
CRAB STUFFED ARTICHOKES
Steps:
- Lightly oil baking sheet with olive oil and place in the oven to preheat.
- Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
- In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
- Preheat oven to 400 degrees F.
- In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
- Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
- Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
- Serve immediately.
ARTICHOKE AND CRAB STUFFED POTATOES
Very nice twist on baked potatoes! Found on Potatoes.com. Time includes time to bake the potatoes.
Provided by jovigirl
Categories Crab
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Wash and prick the potatoes and bake for 45 - 55 minutes, or until very tender and baked through. Remove from oven and let sit 10 minutes.
- Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapeños and garlic in a mixing bowl and mix with a whip attachment until combined.
- After potatoes have cooled 10 minutes, cut the top off the potato (lengthwise) and scoop out the hot potato with a spoon, leaving a 1/2-inch shell. Add the potato pulp to the mixing bowl and mix with whip attachment until well mixed. Stir in the 3/4 cup parmesan cheese, crab meat and artichokes.
- Scoop the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top.
- Place potatoes on a baking sheet and bake for about 20 - 25 minutes or until golden and heated through.
Nutrition Facts : Calories 652.9, Fat 19.4, SaturatedFat 9.2, Cholesterol 93.4, Sodium 1771.8, Carbohydrate 81.5, Fiber 13.4, Sugar 5.2, Protein 41.1
CRAB-STUFFED POTATOES
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
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.
ARTICHOKE AND CRAB TOASTS
This is a very easy recipe with a lot of flavor. The english muffins can be replaced with baguettes, french bread, or other base.
Provided by Ms B.
Categories Crab
Time 27m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F degrees.
- Chop artichokes.
- Combine arichokes with crab, mayonnaise, onions, and cheese.
- Split each English muffin in half, and spread the mixture on the cut side of the split muffins.
- Cut each of the muffin halves into quarters; arrange the muffin triangles on a baking sheet.
- Bake for 12 minutes, or until golden brown.
- Serve hot.
- (The flavor is good at room temp, also.).
CRAB STUFFED POTATOES
Make and share this Crab Stuffed Potatoes recipe from Food.com.
Provided by Lurdez
Categories Crab
Time 26m
Yield 6 potatoes, 6 serving(s)
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.
Nutrition Facts : Calories 341, Fat 20.3, SaturatedFat 12.7, Cholesterol 51, Sodium 280.9, Carbohydrate 33.8, Fiber 2.9, Sugar 1.4, Protein 7.5
CRAB ARTICHOKE STUFFED MUSHROOMS
These mushrooms are addicting - https://www.delish.com/cooking/recipe-ideas/recipes/a56735/crab-artichoke-stuffed-mushrooms-recipe/
Provided by Gagoo
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
- Stuff mushrooms with mixture and transfer to a small baking sheet.
- Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
- Garnish with parsley and serve.
Nutrition Facts : Calories 207, Fat 13.3, SaturatedFat 7.5, Cholesterol 65.3, Sodium 375, Carbohydrate 7.6, Fiber 3.7, Sugar 1.8, Protein 15.5
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SUPER STUFFED POTATOES
Make and share this Super Stuffed Potatoes recipe from Food.com.
Provided by LuckyMomof3
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub and prick potatoes all over.
- Wrap individually in paper towels and microwave on high for about 10 min or until potatoes are soft, turning half way. (*I usually time it for 5 minutes for 1 potato and 2 minutes per additional potato*)
- Preheat oven to 400°F
- Slice tops off of potatoes and scoop out flesh into bowl leaving a thin wall in skin.
- Mash flesh with butter, milk, mustard, salt and pepper until smooth and well blended.
- Stir in broccoli, ham and cheese.
- Spoon mixture back into skins heaping if necessary.
- Place on baking sheet and bake for 20 minutes or until heated through and tops are golden.
Nutrition Facts : Calories 503.7, Fat 16.2, SaturatedFat 8.5, Cholesterol 62.7, Sodium 349.7, Carbohydrate 68.5, Fiber 8.2, Sugar 3, Protein 22.6
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