| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | New England | Potatoes, Crab | 4 | Servings |
INGREDIENTS
| 4 | lg | Maine potatoes |
| 1 | lb | Backfin or lump crabmeat; picked over |
| 1/2 | c | Green pepper; chopped |
| 1/2 | c | Onion; chopped |
| 2 | tb | Mayonnaise |
| 2 | ts | Dry mustard |
| 1 | tb | Spicy prepared mustard |
| 1 | ts | Paprika |
| 2 | ts | Old Bay seasoning; (or other standard seafood seasoning) |
| 1/2 | c | Butter; melted |
INSTRUCTIONS
Bake potatoes in oven at 350F for one hour or until tender. Allow potatoes to cool. Cut each potato in half lengthwise and scoop out pulp, leaving shell intact. Set pulp aside. In a large bowl, mix together the crabmeat, green pepper, onion, mayonnaise, dry mustard, spicy mustard, paprika, and one tablespoon of Old Bay seasoning. Place potato skins on a cookie sheet. Spoon equal amounts of crab mixture into each potato half. Top the crab mixture with the potato filling. Sprinkle the remaining Old Bay seasoning over the potato halves. Bake at 350F for 5 to 10 minutes, or until heated through but not dried out. Remove from oven and pour the melted butter over the potato halves. Makes 4 servings of 2 potato halves each. This recipe, by Kim Lowery, won third prize for potatoes in the 2nd Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie Aspegren, September 93 Round Robin. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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