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Crab-Stuffed Baked Potatoes


  • 2 cups backfin crabmeat
  • 4 medium baking potatoes
  • 6 tablespoons butter, melted
  • ½ cup light cream
  • ¼ cup sour cream
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 2 tablespoons chopped fresh parsley, chopped
  • paprika

Preheat the oven to 400° F.

Scrub potatoes with a brush. Rub lightly with canola oil. Bake until done, about 40 to 60 minutes. Leave oven set to 400° F. When potatoes are cool to touch, cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a firm shell about ¼-inch thick.

Combine pulp, margarine, cream, sour cream, cheese, salt, pepper and parsley. Gently stir in crabmeat, being careful not to break pieces apart. Stuff shells with mixture. Sprinkle lightly with paprika. Bake until heated through, about 15 minutes.

Contributed by Joyce Taylor MM2