VERY CRABBY POTATOES
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
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.
"CRABBY" POTATO CHIPS
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 200 degrees F.
- Spread the potato chips onto a baking sheet or ovenproof serving platter and bake to warm the chips, about 5 minutes. Sprinkle a light layer of the crab boil seasoning evenly over the chips. Serve warm.
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.
CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
CRABBY CRAB CAKES
Getting the most out of crab cakes often means putting the least into them. Since crab has the best texture and subtlest flavor of all crustaceans, the best crab cakes are those that showcase the crab, not another ingredient. The loose mix is best chilled before shaping, but it is essential to chill it again for a half-hour or so (longer is better) before cooking. When cold, the cakes will hold together, and once the egg, the binding agent, does its work, they will retain their shape until attacked with a fork.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 1h
Yield 4 crab cakes
Number Of Ingredients 8
Steps:
- Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
- Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
- Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.
CHEESY SCALLOPED POTATOES
These potatoes still have the creamy texture and cheesy flavor your family expects, but this slimmed-down version has less fat and fewer calories.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all., Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
Nutrition Facts : Calories 327 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 604mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
CRAB MASHED POTATOES
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
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
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