Crabmeat Topped Potatoes
Elevate your dinner table with these irresistible Crabmeat Topped Potatoes, a luxurious twist on classic baked potatoes. Featuring fluffy russet potatoes with golden, crispy skins, this recipe is generously filled with a rich and creamy lump crabmeat mixture enhanced with butter, heavy cream, and a touch of garlic and lemon juice for a hint of zest. Melted sharp cheddar cheese crowns each potato, creating a decadent and bubbly topping, while thinly sliced green onions and optional parsley add a final pop of freshness and color. Perfect as a show-stopping side dish or a hearty main course, these seafood-stuffed potatoes bring an upscale flair to your meal with minimal effort, all in just over an hour. Whether you're entertaining or treating yourself, this crowd-pleaser will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 tablespoons butter
- 0.5 cup heavy cream
- 1 cup lump crabmeat
- 0.75 cup shredded sharp cheddar cheese
- 2 pieces green onions, thinly sliced
- 1 teaspoon lemon juice
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes thoroughly under running water, then pat them dry.
Pierce each potato several times with a fork, rub the skins with olive oil, and sprinkle lightly with salt.
Bake the potatoes directly on the oven rack for 50-60 minutes, or until the skins are crispy and the insides are tender. Check doneness by inserting a fork or skewer.
While the potatoes are baking, prepare the crabmeat topping. Place the butter in a small saucepan over medium heat to melt.
Add the heavy cream, lump crabmeat, lemon juice, garlic powder, paprika, salt, and black pepper to the melted butter. Stir gently to combine, being careful not to break apart the crabmeat too much.
Cook the mixture for 3-5 minutes, or until it is heated through and slightly thickened. Remove from heat and set aside.
When the potatoes are done, remove them from the oven and let them cool for a couple of minutes to handle safely.
Slice each potato lengthwise to create a large pocket, then gently fluff the insides with a fork.
Spoon a portion of the crabmeat mixture into each potato, spreading it evenly.
Top each stuffed potato with shredded cheddar cheese and return them to the oven for 5 minutes, or until the cheese melts and becomes bubbly.
Remove the potatoes from the oven and sprinkle them with sliced green onions and optional parsley for garnish.
Serve hot as an elegant side dish or a satisfying main course.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 2.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 237 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1829 mg | 39% | |
*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.
