Crab Stuffed Baked Potatoes, with a rich creamy crab filling inside earthy baked potatoes, these little nuggets of tasty seafood goodness are going to be a hit at your next party or dinner.
They can be served as an appetizer or as a small plate main dish.
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Perfect for a fancy dinner
I served these Crab Stuffed Baked Potatoes for Christmas Eve dinner this year.
For the rest of the meal, I served Quinoa & Butternut Squash Pilaf (which was fabulous! Even the husband who typically doesn’t like quinoa loved this dish and said it was a keeper), simple roasted green beans, Maple-Thyme Roasted Carrots, and for dessert we had Coconut Macaroons.
And for brunch the next day I made these yummy Broccoli Cheddar Bites from Manila Spoon (you know, trying to get some veggies on the table for brunch!).
The whole meal was great. And, it’s always nice to get together with family.
Menu planning
When I was planning my menu I came across these Crab Stuffed Mushrooms from Culinary Hill.
Please do give her blog a look, she shares fabulous recipes!
The mushrooms looked and sounded delicious, but unfortunately for me, the husband doesn’t care for mushrooms.
So, I decided to do them as stuffed potatoes instead. That way, they would be more of a main dish and not just an appetizer as well.
Like I said, they were a huge hit. Everyone loved them.
Like Meggan at Culinary Hill said, the filling is delicious!
I doubled the filling from her original recipe, as I didn’t want to risk running out of filling.
How to serve these little potatoes
Serve these Crab Stuffed Baked Potatoes with some fresh Roasted green beans or Air Fryer Snap Peas and a green salad, like this shaved broccoli salad for a nice family dinner, or even a light lunch.
Recipe Notes
In the end, there will be more crab filling than you need for the potatoes, but better to have too much than not enough.
Eat the remaining filling cold with crackers, or pop it in the oven for 20 minutes at 350° F, until it’s nice and bubbly and browned (I topped mine with a little more cheese for a nice browned top), and eat it with crackers or toasted baguette bread slices.
Check out the full Hot Crab Dip Recipe.
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Crab Stuffed Baked Potatoes Recipe
Crab Stuffed Baked Potatoes
Ingredients
- 8 medium red potatoes
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 garlic clove minced
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 8 ounces imitation crab meat finely chopped
- 4 green onions green parts only, thinly sliced
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350° F, and position oven rack in the middle.
- Scrub the potatoes using a stiff brush, and rinse under cool water. Dry potatoes with a clean towel. Look over the cleaned potatoes, and remove any eyes (the part where the plant grows out), bruises, or discolored spots. Drizzle oil over each potato and sprinkle with salt. Rub the oil and salt all over the potato using your hands so that the whole potato is lightly coated with oil and salt. Pierce each potato with a fork or sharp knife several times, and wrap each potato in a piece of foil.8 medium red potatoes
- Place prepared potatoes on a cookie sheet or large baking dish and bake until tender when pierced with a fork, about 45-60 minutes. Remove baked potatoes from the oven, and allow to cool so that you can easily handle them.
- While potatoes cool, combine cream cheese, sour cream, garlic, and Italian seasoning in a medium bowl. Taste and add salt and pepper if desired. Stir in crab meat, chopped green onion, and mozzarella cheese. Set filling aside.8 ounces cream cheese, 1 cup sour cream, 1 garlic clove, 2 teaspoons Italian seasoning, Salt and freshly ground black pepper, 8 ounces imitation crab meat, 4 green onions, 1 cup shredded mozzarella cheese
- If the potatoes wobble as they sit on the baking sheet, cut a small amount off the bottom so they sit flat. Cut a cavity in the center of each potato, and scoop out the potato leaving a sturdy wall or potato around the outside. Save the scooped out potato flesh for another use.
- Divide filling among potato skins, and place filled potatoes back on the baking sheet or large baking dish. Bake in the 350° F for 20 to 30 minutes or until filling is hot and bubbly. Garnish with fresh parsley or additional green onion as desired.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Lorinda McKinnon-The Rowdy Baker
I’m so excited to try these! Great post, great idea.
Tracy | Baking Mischief
This is the *best* idea! I always see fabulous looking stuffed mushroom recipes, but I’m not a huge fan of that much mushroom. I love the idea of making them into stuffed potatoes instead. This version in particular looks fabulous, and it sounds like you had an amazing Christmas eve dinner!
Kaitie Creator of Fuchisa Freezer
So my husband walked by as I had this post up, and he determined this is WHAT I MUST MAKE HIM. Needless to say, I will be making a trip to the grocery store! This looks great, and what a fun way to bring two amazing ingredients together (I love baked potatoes like it’s no one’s business).
April
I don’t eat crab but I’m sure seafood lovers would go nuts over this!
Debra C.
You had me at crab and since I could do either the mushroom or potato, this is a win-win in my book! I do appreciate how you made this recipe work for your family – those tatters look amazing!
Julie | Bunsen Burner Bakery
I love the idea of taking stuffed mushrooms and converting them to potatoes! I’m a huge mushroom fan myself, but I know a lot of people who aren’t, so I get nervous making stuffed mushrooms for a crowd. Doing half mushrooms/half potatoes would solve that problem – brilliant idea! Your entire Christmas Eve dinner sounds delicious.
online cake delivery in lucknow
what a great idea. i love stuffed baked potatoes. i will make it Tonight!!
Nancy
Made this for dinner tonight and my husband said it was very good, so it goes in the make-again-file ! The only change I made was use cheddar cheese, not mozzarella, since my husband doesn’t care for it. Absolutely delicious, I loved it too, thank you Debi. Now to look for more recipes !