Lucky me I have several one pound freezer bags of cleaned crab meat in the freezer. I didn't feel that lucky when I was cooking and picking the meat to put in the freezer bags though.
Catch crabs at the full moon, that is when they will be the fullest. Use a rolling pin or old wringer from an ancient washing machine to remove meat from the shells then feel around for any pieces of shell you might have missed.
INGREDIENTS:
4 Large baking potatoes (bake ahead of time)
3/4 cups butter (margarine if you must)
1/2 cup heavy cream
2 cups fresh lump crab meat (the lumpier the better)
1 cup shredded Cheddar cheese
1 tbsp grated onion
1/2 tbsp minced celery
1/2 tbsp minced red or green bell pepper
1 1/2 tsp salt or to taste
Sweet Paprika for garnish
DIRECTIONS:
Remove the skin from the top of each potato to make a shell. Remove the potato pulp using a spoon leaving the shells intact. Leave about 1/4" of potato inside the skin helps hold the shape.
Mash the potato pulp with butter and cream. Stir in everything else but the crab and mix well. Carefully fold in the lump crab meat and spoon back into the potato shells. Sprinkle tops with sweet paprika and place on baking sheet.
Bake at 425F for 15 minutes and serve hot from the oven. Additional garnish of chopped parsley, chives and a large boiled shrimp with the tail left on are suggestions for this stand alone dish.
A side dish of fresh asparagus and garden salad makes it a banquet.
Catch crabs at the full moon, that is when they will be the fullest. Use a rolling pin or old wringer from an ancient washing machine to remove meat from the shells then feel around for any pieces of shell you might have missed.
INGREDIENTS:
4 Large baking potatoes (bake ahead of time)
3/4 cups butter (margarine if you must)
1/2 cup heavy cream
2 cups fresh lump crab meat (the lumpier the better)
1 cup shredded Cheddar cheese
1 tbsp grated onion
1/2 tbsp minced celery
1/2 tbsp minced red or green bell pepper
1 1/2 tsp salt or to taste
Sweet Paprika for garnish
DIRECTIONS:
Remove the skin from the top of each potato to make a shell. Remove the potato pulp using a spoon leaving the shells intact. Leave about 1/4" of potato inside the skin helps hold the shape.
Mash the potato pulp with butter and cream. Stir in everything else but the crab and mix well. Carefully fold in the lump crab meat and spoon back into the potato shells. Sprinkle tops with sweet paprika and place on baking sheet.
Bake at 425F for 15 minutes and serve hot from the oven. Additional garnish of chopped parsley, chives and a large boiled shrimp with the tail left on are suggestions for this stand alone dish.
A side dish of fresh asparagus and garden salad makes it a banquet.
