Stuffed Crab Potatoes

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This is a very simple and filling appetizer that does not need much attention, and yet gives the impression that the cook has been slaving all day over a hot stove.  It certainly is not a ten minute dish in preparation, but most of the time it does not need to be watched.  The crab filling can be replaced by other tinned seafood.

Cooking Method

Pre-heat oven to 180 degrees.  Wash potatoes well, rub all over with salt and bake for one hour in the oven.

Drain the liquid from the crab and mash with a fork.

Remove potatoes from oven and cut into halves.  With a spoon, carefully scoop out the majority of the potato, leaving the skins intact.  Mash the scooped potato with milk and butter, stir in the pre-mashed seafood, onion and pepper and return the filling to the potato skins.

Return to the oven and bake for 10 minutes, then sprinkle the cheese over the tops and bake on high until cheese melts.

Serve immediately.

Ingredients serves 4
Potatoes 4 large
Tinned crab in brine 1 medium
Onion, finely chopped 1 medium
Green pepper 1 small
Cheddar cheese grated 50 gms
Milk 125 mls
Butter 2 tbspns
Salt 1 tbspn