Crab Cake Stuffed Baked Potato
Elevate your comfort food game with this Crab Cake Stuffed Baked Potato recipe, a luxurious fusion of creamy mashed potatoes and flavorful crab cake goodness. Perfectly baked russet potatoes are hollowed out and blended with butter, sour cream, and cheddar cheese, then combined with a delicate lump crab meat mixture seasoned with Old Bay, Dijon mustard, and fresh parsley. Each potato is generously stuffed, topped with more crab cake goodness, and baked to golden perfection. Ideal as a show-stopping entrée or indulgent side dish, this recipe delivers a rich, seafood-packed twist on the classic loaded baked potato. Top with a sprinkle of scallions, and you’ve got a crowd-pleasing dish that’s bursting with bold, savory flavors.
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 8 ounces Lump crab meat
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 0.5 cup Breadcrumbs
- 1 large Egg
- 2 tablespoons Parsley, chopped
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 cup Cheddar cheese, shredded
- 0.5 cup Sour cream
- 2 tablespoons Scallions, sliced
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then poke them several times with a fork. Bake directly on the oven rack for 50-60 minutes, or until they are tender when pierced with a knife.
While the potatoes are baking, prepare the crab cake mixture. In a medium bowl, combine the crab meat, mayonnaise, Dijon mustard, breadcrumbs, egg, parsley, Old Bay seasoning, lemon juice, salt, and black pepper. Mix gently to avoid breaking apart the crab meat. Set aside.
Once the potatoes are done, remove them from the oven and let them cool slightly. Reduce the oven temperature to 375°F (190°C).
Using a sharp knife, cut a lengthwise slit in each potato and carefully scoop out most of the potato flesh into a large bowl, leaving the skins intact. Be cautious not to break the skin.
Mash the scooped-out potato flesh with butter, sour cream, and half of the shredded cheddar cheese. Mix until smooth and creamy, then season with additional salt and pepper to taste.
Gently mix half of the prepared crab cake mixture into the mashed potato mixture. Reserve the other half of the crab cake mixture for topping.
Spoon the potato and crab mixture back into the hollowed-out potato skins, mounding it slightly. Top each potato with a portion of the reserved crab cake mixture and sprinkle with the remaining cheddar cheese.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15-20 minutes, or until the tops are golden brown and the cheese is melted.
Remove from the oven and garnish with sliced scallions. Serve immediately and enjoy this decadent, seafood-packed twist on a loaded baked potato.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 334 mg | 26% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1898 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
