Friday, August 28, 2009

Crab Stuffed Twice Baked Potatoes

Twice baked potatoes, stuffed with crabmeat.

Crab Stuffed Twice Baked Potatoes

Every year, on the weekend near the 4th of July, Our Lady of the Gulf Catholic Church in Bay St. Louis, Mississippi (Mississippi's West Coast) hosts their church bazaar, the annual Crab Festival, though these days it has grown to be such a large event that it's not really a little church function anymore, but rather a very important coast event. The festival has been held since 1984.

There are rides for the kids, all sorts of vendor booths, raffles, cash drawdowns, live entertainment, and of course lots of food. Besides the usual fair foods, you'll find loads of seafood dishes and of course, many of them made with crab.

One of the most sought after foods at the festival every year are the crab stuffed potatoes and while I don't say that mine can stand up to the ones those ladies make, I do have to say these are super yummy. A take on twice baked potatoes - just creamy and delectable with an unexpected surprise of seafood. Lump crabmeat is the best, of course, but the pouches or cans work just fine too, and of course, you can omit the crab altogether and have a mighty fine twice baked potato that can stand all on its own.

Here's how to make them.

Recipe: Crab Stuffed Twice Baked Potatoes

©From the Kitchen of Deep South Dish
Prep time: 1 hr/baking |Cook time: 15 min | Yield: About 6 to 8 servings

  • 4 large baking potatoes
  • 2 tablespoons of cream cheese, softened at room temperature
  • 1/4 cup (1/2 stick) of butter
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 2 teaspoons of grated onion
  • 1/4 to 1/2 cup of half and half or cream
  • 1 cup of shredded cheddar cheese
  • 1/2 pound of fresh crab meat, or 2 pouches or cans, drained
  • Paprika, to garnish

Preheat oven to 450 degrees F. Scrub potatoes and poke several holes in each of them. Bake for 45 minutes directly on the oven rack, spacing them at least an inch apart. Check by inserting a knife into the potato to see if it is tender; if not, return to the oven for an additional 5 to 10 minutes, or as needed. Set aside to cool.

Turn out the crab into a colander; pick through for shell and set aside to drain. Preheat the oven to 400 degrees F. Slice the potatoes in half lengthwise and scoop out the potato pulp. Combine the potato pulp with the cream cheese, butter, salt, pepper, Cajun seasoning, and onion until well blended. Add enough cream to moisten the potatoes; stir in the cheddar. Add the crab meat and toss gently to combine. Refill the potato shells and sprinkle each potato lightly with paprika. If serving immediately, bake at 400 degrees F for about 15 minutes, until heated through.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out. Use small red potatoes and a small cookie scoop and serve these as a party appetizer.

Basic Twice Baked Potatoes: To make these regular twice baked potatoes, eliminate the crab and increase the shredded cheese to 1-1/2 cups. May also add some extra cheese on top toward the end of baking if desired.

Loaded Twice Baked Potatoes: Omit the crab. Prepare and bake potatoes as above, topping with shredded cheese. Spoon tops with a layer of sour cream, top with cooked, crumbled bacon and slices of green onions, before serving.

To Freeze: Prepare potatoes and stuff. Place on a baking sheet and flash freeze. Wrap individually, then bag in a labeled freezer bag. To cook preheat oven to 400 degrees F, thaw potatoes (may use defrost on the microwave) then cook until warmed through, about 30 minutes. Test centers with a fork.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

Shrimp and Crab Stuffed Mirlitons
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Pan Fried Crab Cakes
Posted by on August 28, 2009

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  1. Oh wow...those are decadent and delicious looking! Yum :D

  2. These look so good, I have been wanting to make these too!, I saw a version of these on Emeril that a viewer was doing. They look amazing!

  3. Sounds like a great festival and these look delicious and decadent!!

  4. Sounds really good Mary, I will try directly.....

  5. Those look heavenly....must.make.them.

  6. You make me hungry.....looks a recipe for stuffed
    cherry 'maters?

  7. Y'all they are really yummy - and different from the usual twice baked. Give 'em a try sometime!

    Faith, I do! These go quick.

    Bacon is a great ingredient for tomatoes of course & these are kinda like little BLTs. Adjust for however many you're doing. Slice off a bit of the top of the tomatoes, then hollow them out with a melon baller, but reserve the pulp. Fry some bacon - for 2 dozen cherry tomatoes you need a pound of bacon - you want a lot of bacon. Crumble it. Mix the bacon with the tomato pulp, some chopped up green onion and a little bit of mayo. Fresh chopped basil is great to add in, and parmesan cheese is too. Stuff them with the mixture.

    I also like to do chopped up boiled eggs with some finely chopped celery, mayo, a little bit of parsley, salt & pepper and then add in some crumbled bacon and stuff 'em. Pretty much egg salad stuffed in tomatoes. You can do the tiny salad shrimp in with this mixture too - those are really good.

  8. in my best Racheal Ray voice - YUM-O

  9. I must say that I lived on the coast for 90% of my life,since Katrina we are living in Nashville, TN. It is hard to find the kind of food I am used to on the coast. Your recipe for Stuffed Crab Potatoes looks wonderful, I will definitely try it and I did try the Shrimp Casserole last night.. TO DIE FOR, My husband could not stop commenting on it. That's the closest I have come to the coast food. I fell in love with your site. Thank you for giving me back my coast food and the spectacular recipes. Hope to move back next summer. Missing my home..

  10. Aw True... I can't imagine how much you must be missing "home." Katrina blew away alot of our long time residents and it's been a few rough years for many people who were forced away. I hear from many of them. I hope that you are able to find some memories in my recipes here in the meantime! Thank so much for stopping by and leaving a comment. {{{HUGS}}}

  11. Mary, this sounds WONDERFUL! I'll be trying them soon.

  12. Saw the link on twitter and had to check it out-- sounds delicious!!

  13. Thanks so much April & BigBearswife! Thanks for stopping by & taking the time to comment. Hope y'all come back to visit again!


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