Best 7 Crab Cake Stuffed Baked Potato Recipes

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When you're craving a hearty and satisfying meal, look no further than the iconic crab cake stuffed baked potato. A harmonious blend of flavors and textures, it's the ultimate comfort food, offering a delightful escapade for your taste buds. Picture a fluffy, golden-brown baked potato, generously filled with a savory blend of succulent crab meat, aromatic herbs, and a touch of zesty spices, all enveloped in a creamy, flavorful sauce. One bite of this culinary masterpiece will transport you to a coastal paradise, where the briny essence of the sea dances harmoniously with the earthy flavors of the potato, leaving you craving more.

Here are our top 7 tried and tested recipes!

CRAB STUFFED TWICE BAKED POTATOES



Crab Stuffed Twice Baked Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h55m

Yield 6 stuffed potatoes

Number Of Ingredients 11

6 large baking potatoes
2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
2 medium shallots
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 cups cooked crabmeat, preferably Alaska king crab
1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
1/2 cup sour cream
1 tablespoon freshly chopped Italian parsley leaves
Salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
  • While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
  • Lower the oven to 350 degrees F.
  • Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
  • Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
  • To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
  • Sprinkle with parsley.

CRAB-STUFFED POTATOES



Crab-Stuffed Potatoes image

Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

4 medium baking potatoes
1/4 cup butter
1/4 to 1/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped green onions or chives
1 cup shredded cheddar cheese
1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
Paprika

Steps:

  • Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. -Jennifer Coduto, Kent, Ohio

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup seasoned bread crumbs
1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
1 teaspoon seafood seasoning
2 cans (6-1/2 ounces each) lump crabmeat, drained
1/4 teaspoon paprika

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

Nutrition Facts :

CRAB CAKE STUFFED BAKED POTATO



Crab Cake Stuffed Baked Potato image

I'm not saying this is perfected in the least, and the ingredients are approximates, but I threw this together for hubby's dinner and he loved it! It's a crab cake sort of filling in a baked potato shell, so I guess crab cake twice baked potato might also be a good name for it. If you try it, I hope you like it! Note: you could add horseradish to the mixture as well, if you so desire!

Provided by FoodExplorer

Categories     Crab

Time 22m

Yield 1 serving(s)

Number Of Ingredients 9

1 good size potato, baked
1/4 cup fresh lump crabmeat
1/4 cup mayonnaise
1 tablespoon spicy brown mustard
1 dash lemon juice
1/8 teaspoon garlic powder (or to taste)
1 dash salt and pepper
1 tablespoon butter (I use Smart Balance Light)
1/8 cup crushed potato chips

Steps:

  • Scrub, then bake the potato in the microwave, about five minutes.
  • While potato is baking, chop crabmeat into small pieces; add mayo, mustard, lemon juice, garlic, salt and pepper (and horseradish, if you like; could also use sour cream in there as well).
  • Mix the crab mixture well.
  • When potato is done cooking, cut out top portion, scooping out insides of potato (leave about 1/4" potato to help shell remain stable) and placing them into the crab mixture bowl.
  • Mush the potato into the crab mixture, stirring well.
  • Melt 1 rounded tablespoons butter and stir into crab and potato mixture.
  • Pile crab and potato mixture into empty potato shell.
  • Sprinkle crushed potato chips on top.
  • Bake at 350* for about 15 minutes, or until potato chips start to brown.
  • Enjoy!

KILLER CRAB AND POTATO CAKES



Killer Crab and Potato Cakes image

Make and share this Killer Crab and Potato Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 38m

Yield 4 serving(s)

Number Of Ingredients 12

1 large idaho potato, peeled and cubed
2 garlic cloves, chopped
coarse salt
2 tablespoons fresh flat leaf parsley, chopped
2 fresh thyme sprigs, leaves removed and finely chopped
1 lemon, zest of
1 lemon, cut into wedges
1/2 teaspoon red pepper flakes
2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon Old Bay Seasoning
1 cup Italian breadcrumbs (made from Italian bread)
3 tablespoons extra virgin olive oil

Steps:

  • Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
  • Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
  • Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
  • Form 4 super-size 4-5 inch killer crab cakes.
  • Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
  • Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

BAKED CRAB CAKES



Baked Crab Cakes image

These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.

Provided by PATLUVSCOOKING

Categories     Crab Cakes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound cooked jumbo lump crabmeat, drained and picked over for shells
4 teaspoons mayonnaise
4 teaspoons dry bread crumbs
1 ½ teaspoons dry mustard
1 ½ teaspoons seafood seasoning (such as Old Bay®)
salt and ground black pepper to taste
1 large egg, beaten

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g

CRAB BAKED POTATO



Crab Baked Potato image

The Posh Jacket Potato

Provided by seafoodandeatit

Time 45m

Yield Serves 2

Number Of Ingredients 8

1 pack of Seafood & Eat It - White Crab
2 baking potatoes
1 tablespoon of Creme Fraiche
1 teaspoon of Wholegarin Mustard
a handful chopped Parsley
cracked Black Pepper
1/2 a Lemon, juice
(Serving Suggestion) a handful of grated Gruyere cheese

Steps:

  • Mix all the ingredients (bar the potato) together.
  • Bake the potato, 3 minutes in the microwave then about 35 in the oven.
  • Take the potato out of the oven and wrap tightly with a tea-towel and bash the sides to soften the inside.
  • Add a knob of butter and top with the crab mixture, garnish with a bit of parsley.
  • Add a the grated gruyere and pop under the grill for something more lavish.

Tips:

  • For the best results, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
  • Be gentle when mixing the crab cake filling. Overmixing can toughen the crab cakes.
  • If you don't have any Old Bay seasoning, you can use a combination of paprika, celery salt, and black pepper.
  • To prevent the crab cakes from sticking to the grill, grease the grate well before cooking.
  • Cook the crab cakes over medium heat. This will help to prevent them from burning.
  • Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

Crab cake stuffed baked potatoes are a delicious and easy-to-make meal. They're perfect for a weeknight dinner or a special occasion. With a few simple ingredients, you can create a dish that is sure to impress your family and friends. So next time you're looking for a new way to enjoy crab cakes, give this recipe a try.

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