Crabby Potatoes Recipes

PERFECT CRISPY POTATOES

Steps:

• Preheat oven to 375 degrees F.
• In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

"CRABBY" POTATO CHIPS

Steps:

• Preheat the oven to 200 degrees F.
• Spread the potato chips onto a baking sheet or ovenproof serving platter and bake to warm the chips, about 5 minutes. Sprinkle a light layer of the crab boil seasoning evenly over the chips. Serve warm.

CRABBY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour 1 cup melted butter in a 9x13 inch casserole dish. Spread frozen hash browns in the bottom of the dish.
• In a small bowl combine chicken soup and sour cream; spread over hash browns. Sprinkle crab meat evenly over potatoes and top with cheese. Pour remaining 1/2 cup melted butter over cheese.
• Bake in preheated oven for 25 minutes.

CRABBY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour 1 cup melted butter in a 9x13 inch casserole dish. Spread frozen hash browns in the bottom of the dish.
• In a small bowl combine chicken soup and sour cream; spread over hash browns. Sprinkle crab meat evenly over potatoes and top with cheese. Pour remaining 1/2 cup melted butter over cheese.
• Bake in preheated oven for 25 minutes.

CRAB-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

CRAB MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
• Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
• Preheat the oven to 425 degrees F (220 degrees C).
• Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
• Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
• Top with chives just before serving.

KILLER CRAB AND POTATO CAKES

Steps:

• Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
• Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
• Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
• Form 4 super-size 4-5 inch killer crab cakes.
• Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
• Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

CRAB-BOIL POTATOES

Steps:

• Place the potatoes (I like mine cut up but you could keep them whole) in a pot and add just enough water to cover the potatoes. Add the crab boil.
• Bring the water to a rolling boil then add Tony Chacheres (or salt) and the hot sauce.
• Allow the potatoes to boil until they are fork-tender (5-10 minutes depending on the size of the potatoes and whether you cut them or left them whole).
• Drain the potatoes and allow them to sit for 5 minutes or so.
• You can serve these hot, or allow them to cool (the flavor gets stronger as they cool) and serve them at room temperature.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

CRABBY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour 1 cup melted butter in a 9x13 inch casserole dish. Spread frozen hash browns in the bottom of the dish.
• In a small bowl combine chicken soup and sour cream; spread over hash browns. Sprinkle crab meat evenly over potatoes and top with cheese. Pour remaining 1/2 cup melted butter over cheese.
• Bake in preheated oven for 25 minutes.

CRABBY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour 1 cup melted butter in a 9x13 inch casserole dish. Spread frozen hash browns in the bottom of the dish.
• In a small bowl combine chicken soup and sour cream; spread over hash browns. Sprinkle crab meat evenly over potatoes and top with cheese. Pour remaining 1/2 cup melted butter over cheese.
• Bake in preheated oven for 25 minutes.