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Baked Crab Potatoes

 

48

Yield

4

servings

Prep

30

min

Cook

20

min

Ready

90

min

Trans-fat Free, Low Carb
 

Ingredients

2 cups crab meat
4 each russet potatoes
large
*
4 tablespoons butter
½ cup onions
chopped
½ cup mushrooms
sliced
1 x black pepper
to taste
*
1 cup vermouth
dry
*
2 tablespoons yogurt, plain
low fat
2 tablespoons sour cream
¼ cup light cream (half&half)
¾ cup gruyere cheese
*

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!

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 21365% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 320mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 31g
Vitamin A 9% Vitamin C 6%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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