Crab Salad Stuffed Potato Skins
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Bake the potatoes until soft, about 40 minutes depending on the size
3
Heat the oil in a deep fryer to 375 degrees F
4
Remove the potatoes from the oven
5
Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows
6
Place the potato skins into the fryer until they become brown and crispy
7
Remove the skins, place on paper towels and season with salt, and pepper, to taste
8
Let cool to room temperature
9
Mix the crab with the mayonnaise, Dijon, green onions, and chives
10
Season the mixture with salt, and pepper, to taste
11
Spoon the mixture into the potato skins
12
For the Root Vegetable Mash: Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender
13
Add the inside of the potatoes from the Crab Salad Stuffed Potato Skins, recipe follows, if desired to the rest of the vegetables
14
Mash the vegetables along with the cream and butter
15
Season the vegetables with salt, and pepper, to taste
16
Keep warm