Best 3 Deviled Crab Potato Skins Recipes

Indulge in a delightful culinary journey with our tantalizing Deviled Crab Potato Skins, a harmonious blend of classic flavors and innovative presentation. These crispy potato skins are transformed into delectable edible boats, filled with a creamy and flavorful deviled crab filling, topped with melted cheese and a sprinkle of paprika. Alongside this highlight, discover a treasure trove of complementary recipes, including the delectable Crab Rangoon Dip, perfect for dipping your potato skins or your favorite crackers. Experience the zesty and refreshing Crab Salad, brimming with succulent crab meat, crisp celery, and a tangy dressing. Dive into the creamy and indulgent Crab Bisque, a soul-warming soup that exudes comfort and luxury. Create a seafood sensation with the flavorful Crab Cakes, pan-seared to perfection and served with a zesty tartar sauce. Elevate your meal with the elegant Crab Stuffed Mushrooms, a delightful appetizer that combines the earthy flavors of mushrooms with the delicate sweetness of crab. Prepare to embark on a culinary voyage that celebrates the versatility and deliciousness of crab, leaving your taste buds in awe.

Check out the recipes below so you can choose the best recipe for yourself!

DEVILED CRAB POTATO SKINS

Deviled Crab Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0

Ingredients

Steps:

Toppings: Crab salad, cayenne pepper and paprika
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

CRAB SALAD STUFFED POTATO SKINS

Crab Salad Stuffed Potato Skins image

Provided by Chuck Hughes

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

Ingredients

Crab Salad
3 Yukon gold potatoes
2 cups crab chunks, picked over for shells
1/4 cup prepared mayonnaise
1 teaspoon Dijon mustard
2 green onions, finely chopped
1/2 cup finely chopped fresh chives
Salt and freshly ground black pepper
Oil, for frying
Root Vegetable Mash
2 Yukon gold potatoes
4 parsnips
2 carrots
2 salsify
1/4 cup 35-percent whipping cream
1/4 cup butter
Salt and freshly ground black pepper

Steps:

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.

DEVILED CRAB

Deviled Crab image

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

Tips:

To make the perfect deviled crab filling, use a combination of fresh crab meat, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and Old Bay seasoning.
Be sure to mix the filling until it is smooth and creamy.
For the best results, use large potato skins that are about the same size.
To prevent the potato skins from becoming soggy, bake them until they are crispy.
Fill the potato skins with the deviled crab filling and top with a sprinkle of paprika or chopped parsley.
Serve the potato skins immediately while they are still hot and crispy.

Conclusion:

Deviled crab potato skins are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit with your friends and family. So next time you are looking for a tasty snack or appetizer, give these deviled crab potato skins a try.