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Crab Stuffed Twice Baked Potatoes Recipe

Crab Stuffed Twice Baked Potatoes

Recipe courtesy Kelly Avery

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on February 15, 2012

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    Easy and VERY tasty! I didn't have the sour cream, so put a bit of milk in to add moisture....and it was delightful! Paired with steaks for Valentines Day dinner. Will make again and again!

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  • on February 07, 2012

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    Made this last Christmas and it was a hit. Even my sister who was 28 and a very picky eater loved them. And as she puts it, she doesn't like her food touching each other. Never liked food mixed so for the first time, I got her to try and love something. This is a dish I will be making again and again.

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  • on December 11, 2011

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    I served this as part of an Italian Christmas Seafood Party using purple potatoes with fresh Dungeness crab, and they were a hit.

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  • on November 23, 2011

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    Delicious! Paired it with the baked shrimp scampi by ina garten and a nice salad.

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  • on October 04, 2011

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    Outstanding! Actually used fresh lump crab meat and it worked great.

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  • on August 19, 2011

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    These were great. I added bacon and for seasoning dumped a bunch of Old Bay into the mix. Made extra and froze them. Reheated at 350 for 30-40 minutes and they were still amazing.

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  • on December 30, 2010

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    Made these for Christmas Eve. They were great!! My family couldn't stop talking about how good they were.

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  • on March 22, 2010

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    This was a real crowd pleaser! I used canned crab too as it was faster and less expensive, I also added some sweet corn to the recipe. It was a meal in itself!

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  • on November 22, 2009

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    If I'm going to eat $26.00/lb King crab, I'm going to eat it plain - with butter. However, this recipe works just fine with canned crab. With the canned stuff, the recipe creates a quick and easy (and inexpensive weeknight dinner when paired with a nice butter-lettuce salad. A definite "keeper" for those emergency "pantry supper" evenings!

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  • on January 27, 2009

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    I made this when I traveled to visit my grandchildren, and the pickey eaters of the world loved it! Now I'm experimenting with lots of other ingredients in twice baked potatoes. They are like a blank canvas. Anything is good!
    Susan - Rogue River Oregon

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