Best 8 Potatoes With Crab Sauce Recipes

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Indulge in a delightful culinary journey with our versatile potato recipes, featuring a tantalizing crab sauce that elevates each dish to new heights of flavor. From crispy potato cakes bursting with crab and cheese to a creamy potato soup enriched with crab and corn, these recipes offer a symphony of textures and tastes. Embark on a seafood extravaganza with our crab-stuffed potatoes, where tender crab meat is enveloped in a crispy potato shell, or savor the classic combination of potatoes and crab in our potato salad with a tangy crab dressing. But the culinary adventure doesn't end there. Explore our collection of potato recipes, from simple yet satisfying mashed potatoes to hearty potato gratin and a flavorful potato hash, all complemented by the delectable crab sauce. Get ready to turn ordinary potatoes into extraordinary culinary creations with our diverse range of recipes.

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

SEAFOOD STUFFED POTATOES



Seafood Stuffed Potatoes image

Provided by B. Coop

Number Of Ingredients 18

4 baking size Russet potatoes
1 lb crawfish tails (drained of fat)
1 lb of raw shrimp
2 T minced garlic
1 stick of butter
4 T flour
8 oz block cream cheese (softened)
2 cups shredded American cheese (Velveeta)
1 cup shredded mozzarella
1/2 cup shredded Monterey Jack
1/4 cup grated Parmesan cheese
2 1/2 cups half and half
2 T cajun seasoning
2 T liquid crab boil
2 T onion powder
1 T garlic powder
Salt and pepper
chives or green onions

Steps:

  • Wash, scrub, and dry the potatoes well.
  • Poke small holes all over the potatoes using a fork to vent.
  • Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the "potato" setting on your microwave. *
  • When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato's skin.
  • Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
  • Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
  • Mix well, cover to keep warm, and set aside.
  • Add the shrimp and crawfish into a bowl
  • Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.
  • In a saucepan, melt 4 TBS of butter and add in the garlic
  • Sauté the garlic for 30 secs.
  • Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
  • Remove and set aside
  • Pour the liquid left in the pot into a cup and reserve
  • In the same pot, melt the remaining butter.
  • When the butter melts, whisk in the flour
  • Mix until the flour is no longer visible; about 1 min
  • Pour in the reserved seafood liquid
  • Pour in the half and half while whisking.
  • Bring it to a low simmer
  • Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
  • When the sauce starts to thicken, stir in all remaining cheeses.
  • When the cheese melts, add in the seafood and stir.
  • Once the seafood is hot turn off the heat.
  • Spoon the potato mixture evenly onto the reserved potato skins
  • Sprinkle mozzarella evenly on each potato
  • Ladle the seafood sauce over the potatoes
  • Garnish with chives or green onions
  • Enjoy!

CRAB-STUFFED POTATOES



Crab-Stuffed Potatoes image

Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

4 medium baking potatoes
1/4 cup butter
1/4 to 1/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped green onions or chives
1 cup shredded cheddar cheese
1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
Paprika

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.

Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

BAKED POTATOES WITH CRAB, JALAPEñO AND MINT



Baked Potatoes With Crab, Jalapeño and Mint image

Mark Ladner, the chef at Del Posto in New York, serves pasta with crab, jalapeño and mint. Here the canvas is potato flesh instead, along with sour cream and butter and cheese. Pair with steak for an elegant take on the classic surf-and-turf dinner, or serve it on its own, with a green salad and a sharp white wine.

Provided by Sam Sifton

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

4 large baking potatoes, like russets
1 teaspoon olive oil
1/2 pound lump crab meat
1 teaspoon lemon juice
2 teaspoons extra-virgin olive oil
1 tablespoon mint leaves, shredded
1 jalapeño pepper, seeded and diced
4 tablespoons sour cream
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
1 cup grated Parmesan cheese.

Steps:

  • Preheat oven to 450.
  • Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
  • Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
  • While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream.
  • When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

Nutrition Facts : @context http, Calories 610, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 25 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1142 milligrams, Sugar 3 grams, TransFat 0 grams

CRAB STUFFED TWICE BAKED POTATOES



Crab Stuffed Twice Baked Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h55m

Yield 6 stuffed potatoes

Number Of Ingredients 11

6 large baking potatoes
2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
2 medium shallots
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 cups cooked crabmeat, preferably Alaska king crab
1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
1/2 cup sour cream
1 tablespoon freshly chopped Italian parsley leaves
Salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
  • While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
  • Lower the oven to 350 degrees F.
  • Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
  • Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
  • To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
  • Sprinkle with parsley.

BONE-IN BEEF TENDERLOIN WITH VANILLA POTATOES AND PIQUILLO CRAB SAUCE



Bone-In Beef Tenderloin with Vanilla Potatoes and Piquillo Crab Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21

4 tablespoons butter
4 shallots, chopped
1/2 cup dry white wine
1 tablespoon thyme, chopped
1 vanilla bean, seedless and cut lengthwise
1 cup heavy whipping cream
Salt
5 Yukon gold potatoes, sliced in 1/4 inch pieces ans boiled until tender
6 cipollini onions, peeled and cooked until tender
2 tablespoons olive oil
4 shallots, chopped
4 tablespoons white wine
2 tablespoons lemon juice
2 tablespoons smoked paprika
1 cup piquillo Spanish roasted peppers
2 tablespoons butter
1/2 cup crabmeat, cleaned of all shells
Beef Tenderloin:
6 (8 to 10-ounce) bone in beef tenderloins
2 tablespoons vegetable oil
Salt and freshly ground black pepper

Steps:

  • To make the vanilla potatoes:
  • In a medium saucepan, heat 2 tablespoons of butter until melted. Then add shallots and cook for about 3 to 4 minutes, or until soft. Pour in the white wine and deglaze the pan. Next, add the thyme and vanilla. Bring to a boil and continue boiling for 4 to 5 minutes or until the liquid is reduced by half of its volume. Add the cream and bring back up to a boil. Once at a boil, reduce the heat to medium-low and simmer for 4 to 6 minutes, or until the mixture thickens. Remove from the heat, season with salt and cool. Blend the cream mixture in a blender and strain through a fine mesh strainer, and then set aside. In a saute pan, over medium heat, melt 2 tablespoons of butter. Add the cooked potatoes and cipollini onions and cook for 2 to 3 minutes, or until warm. Add the cream mixture and cook for another 3 to 4 minutes so that the potatoes and onions get coated with cream. Set aside until ready to serve.
  • To make the Piquillo Crab Sauce:
  • In a medium saucepan, heat the olive oil over medium-high heat. Add the shallots and cook until softened, about 2 to 3 minutes. Pour the white wine and lemon juice into the pan and stir to combine. Lower the heat to medium and add the smoked paprika and heavy whipping cream. Cook for 1 minute and then add the piquillo peppers, cooking for 1 minute more. Remove the pan from the heat, letting it cool briefly, and then pour mixture into a blender. Blend the red pepper mixture on low, then increasing to high, until smooth. Season the mixture with salt and then pour into a clean saucepan over medium heat and add the butter, gently stirring to combine. Add the crabmeat and cook for 1 to 2 minutes, or until the crabmeat is heated through. Reduce heat to low and simmer sauce until ready to serve.
  • To make the beef tenderloin:
  • Preheat an oven to 350 degrees F.
  • Place the beef tenderloin steaks on a clean work surface. Pat dry and then season with salt and freshly ground black pepper. In a large, oven-proof saute pan or skillet, add 2 tablespoons vegetable oil and heat over medium-high heat. When the oil shimmers, add the tenderloins and sear on 1 side, about 2 to 3 minutes. Flip steaks to cook on the second side and then immediately place the skillet in the oven to finish cooking, about 4 minutes more.
  • To serve, spoon a portion of the Vanilla Potatoes on the center of a plate. Place a tenderloin steak on top of the potatoes and then spoon a portion of the Piquillo Crab Sauce on top of the steak.

SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC



Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic image

Categories     Garlic     Potato     Crab     Shrimp     Corn     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 12

24 live blue crabs
two 3-ounce packets Zatarain's crab boil or 5 tablespoons Old Bay seasoning
1 tablespoon cayenne
1/2 cup table salt
3 lemons, quartered
2 onions, halved
1 1/2 pounds small potatoes (about 2 inches in diameter)
2 heads of garlic (not separated into cloves)
6 ears of corn, shucked
2 tablespoons Old Bay Seasoning*, or to taste, for sprinkling over boiled seafood
2 pounds large shrimp (about 30, preferably with heads)
Accompaniments:Horseradish Cocktail Sauce and French bread

Steps:

  • In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
  • While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
  • Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
  • Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
  • Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
  • Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.

CRAB MASHED POTATOES



Crab Mashed Potatoes image

This makes a rich, indulgent side dish, perfect for the holidays or any entertaining opportunity.

Provided by Donna B McClure

Categories     Mashed Potatoes

Time 50m

Yield 16

Number Of Ingredients 13

5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
¼ cup kosher salt
1 (8 ounce) package cream cheese, softened
1 cup Greek yogurt
1 cup buttermilk
1 stick butter, cut into pieces
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon garlic powder
1 teaspoon onion powder
salt and ground black pepper to taste
2 pounds lump crabmeat
1 ½ cups shredded Cheddar-Monterey Jack cheese
2 tablespoons chopped fresh chives

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.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 28.3 g, Cholesterol 86.6 mg, Fat 15.9 g, Fiber 2.3 g, Protein 20.3 g, SaturatedFat 9.8 g, Sodium 1879.6 mg, Sugar 1.4 g

CRISPY POTATO CRAB CAKES



Crispy Potato Crab Cakes image

Make a restaurant favorite right at home with our Crispy Potato Crab Cakes recipe. These savory potato crab cakes made with ORE-IDA STEAM N' MASH Cut Russet Potatoes are a much-loved dish that's sure to perk up the family.

Provided by My Food and Family

Categories     Dairy

Time 2h

Yield 20 servings

Number Of Ingredients 17

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
5 Tbsp. olive oil, divided
1 yellow onion, finely chopped
1 small red pepper, finely chopped
2 stalks celery, chopped
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1-1/2 tsp. seafood seasoning
1/2 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. chopped fresh parsley
1 Tbsp. GREY POUPON Dijon Mustard
1 tsp. garlic powder
3 eggs, divided
3 cans (6 oz. each) lump crabmeat, drained
2 green onions, sliced
1 cup flour
2 cups dry bread crumbs
6 Tbsp. butter, divided

Steps:

  • Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
  • Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
  • Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
  • Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
  • Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 56 g

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
  • Don't overcook the potatoes: They should be tender but still slightly firm.
  • Make sure the crab sauce is well-seasoned: It should be flavorful and slightly tangy.
  • Serve the dish immediately: This is when it will be at its best.

Conclusion:

Potatoes with crab sauce is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy, flavorful sauce and tender potatoes, it is sure to be a hit with everyone at your table. So next time you are looking for a new and exciting dish to try, give potatoes with crab sauce a try. You won't be disappointed!

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