Baked Crab Potatoes
Submitted by metalquilt
Twice-baked crab stuffed potatoes with sauteed mushrooms, dry vermouth, Gruyere cheese, sour cream, and yogurt. A rich, restaurant-quality seafood potato that works as a main dish or impressive side.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
90 minTwice-baked potatoes go upscale with a filling of crab meat, sauteed mushrooms, and melted Gruyere. The dry vermouth is what sets this apart from the usual loaded potato. It simmers down with the crab and onions until the liquid absorbs, leaving behind a subtle, herbal depth you won’t get from wine or broth.
The combination of yogurt, sour cream, and half and half in the mashed filling hits a balance between tangy and creamy without going too heavy in any direction. Each one pulls a different weight: yogurt adds tang, sour cream adds richness, and the half and half loosens everything to a smooth, scoopable consistency.
Sauteing the onions for a full 15 to 20 minutes until they take on color is not optional. That slow cook turns sharp raw onion into something sweet and mellow that blends into the crab filling instead of competing with it.
Pro Tips
- Leave a ¼ inch wall of potato in each skin so they hold their shape when stuffed. Too thin and they collapse; too thick and you waste good potato.
- Cook the vermouth-crab mixture until the liquid is truly absorbed, not just reduced. Residual liquid makes the filling watery and loosens the mashed potato base.
- Use real crab meat, not imitation. The flavor difference is night and day in a recipe this simple.
Variations
- Swap the Gruyere for sharp white cheddar or Swiss for a different melt and flavor character.
- Add Old Bay seasoning or a pinch of cayenne to the filling for a Maryland-style kick.
- Use lobster meat instead of crab for a special-occasion splurge.
Ingredients
Directions
Clean and bake potatoes.
Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about ¼ inch shell.
Reserve skins and mash pulp.
Melt butter in skillet and sauté onion until it takes on a light coloring (about 15 to 20 minutes).
Add mushrooms and sauté another 5 minutes.
Add the crabmeat and pepper. Add vermouth and bring to a boil.
Make sure you stir frequently. Cook mixture until liquid is absorbed.
Remove from heat and add yogurt and sour cream, then add half and half.
Combine crabmeat, onion mixture, pulp from potato, and about ½ of cheese.
Add additional ground black pepper and a bit more half and half if desired.
Place the mixture into the potato skins.
Sprinkle with additional ¼ cup cheese. Bake at 400℉ (200℃) until cheese bubbles.
This is yummy good!
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