deelady
Executive Chef
Crab and Cream Cheese Stuffed Potatoes
4 large potatoes
1/3 cup butter
1/2 cup light cream
1 teaspoon salt
1 tablespoon grated onion (Vidalia, if possible) optional
4 oz cream cheese softened
1 cup cooked crab meet (fresh, if possible)
Shaved Parmesan
Bake the potatoes in a 400 degree oven until tender. Cut completely in half lengthwise, and scoop out most of the pulp. Add the butter to the potato pulp and mash. Mix in the light cream, salt, onion, and cream cheese. Fold in the crab meat and pile back into the potato shells. Refrigerate until mealtime. Reheat in a 450 degree oven for about 15 minutes. Top with shaved parmesan.
4 large potatoes
1/3 cup butter
1/2 cup light cream
1 teaspoon salt
1 tablespoon grated onion (Vidalia, if possible) optional
4 oz cream cheese softened
1 cup cooked crab meet (fresh, if possible)
Shaved Parmesan
Bake the potatoes in a 400 degree oven until tender. Cut completely in half lengthwise, and scoop out most of the pulp. Add the butter to the potato pulp and mash. Mix in the light cream, salt, onion, and cream cheese. Fold in the crab meat and pile back into the potato shells. Refrigerate until mealtime. Reheat in a 450 degree oven for about 15 minutes. Top with shaved parmesan.