Crab Salad Stuffed Potato Skins and Root Vegetable Mash

21 Ratings
  • prep time 15 min
  • total time 85 min
  • serves 6
Crab Salad Stuffed Potato Skins and Root Vegetable Mash

Delicious creamy chunks of crab in a crunchy potato skin are a treat for the eyes and mouth. Don't be wasteful, save the inside of those potatoes for a unqiue vegetable mash.

Bake, Potatoes, Thanksgiving


Ingredients

Crab Salad Stuffed Potato Skins

3 Yukon gold potatoes

2 cups crab chunks (500 ml)

¼ cup mayonnaise (60 ml)

1 teaspoon Dijon mustard (5 ml)

2 green onions, finely chopped

½ cup fresh chives, finely chopped (30 ml)

Salt and pepper

Oil for frying

Root Vegetable Mash

2 Yukon gold potaotes, peeled and diced

4 carrots (2 orange, 2 yellow)

2 parsnips

2 salsify

¼ cup of butter (60 ml)

¼ cup of 35% cream (60 ml)

Salt and pepper

Directions

Crab Salad Stuffed Potato Skins

1. Preheat oven to 350F

2. Bake the potatoes until soft, about 40 minutes depending on the size.

3. Heat the oil in a deep fryer to 375F (190C).

4. Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in root vegetable mash (see below). Place the potato skins into the fryer until they become brown and crispy. Remove, place on paper towel, season with salt and pepper and let cool to room temperature.

5. Mix the crab with mayonnaise, Dijon, green onions and chive. Season with salt and pepper. Spoon the mixture into the potato skins.

Root Vegetable Mash

1. Peel and chop all vegetables into equal sizes. Cook all the vegetables in salted boiling water for about 30 minutes or until tender. Add inside of potatoes from crab salad stuffed potato skins to rest of the vegetables. Mash with cream and butter. Season with salt and pepper. Keep warm.

See more: Bake, Potatoes, Thanksgiving

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