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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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If you love crab and need a make-ahead dish, you just hit the jackpot! This elegant side pairs perfectly with seafood or chicken. John Kenney - Marco Island, Florida Ingredients:
4 large potatoes (about 3 pounds) |
1 small onion, finely chopped |
1/4 cup finely chopped celery |
1 tablespoon butter |
2 garlic cloves, minced |
1/2 cup reduced-fat sour cream |
2 cans (6 ounces each) lump crabmeat, drained |
1/2 cup fat-free milk |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle.
2. Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside.
3. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
4. In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
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