| 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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