Recipe courtesy of Chuck Hughes and Chuck Hughes
Save Recipe Print
Total:
1 hr 10 min
Prep:
30 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

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

Heat the oil in a deep fryer to 375 degrees F.

Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.

Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.

For the Root Vegetable Mash:

Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes from the Crab Salad Stuffed Potato Skins, recipe follows, if desired to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Bobby Flay

German Potato Salad

Recipe courtesy of Mary Nolan

French Potato Salad

Recipe courtesy of Ina Garten

Spiced Potato-stuffed Pastries: Samosas

Recipe courtesy of Shoba Narayan|Michelle Greenwald

Creamy Lemon Basil Potato Salad

Recipe courtesy of Ree Drummond

Crispy Skin Salmon

Recipe courtesy of Claire Robinson

Crab Cakes

Recipe courtesy of Ina Garten

Stuffed Shells

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories