Crab Stuffed Potatoes

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/24/20
Crab stuffed potatoes recipe

The Spruce / Julia Hartbeck
Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 8 servings

These crab stuffed potatoes make a fantastic snack for a game day crowd. The combination of lump crabmeat, garlic, and sour cream make for a savory, delicious side dish or appetizer. The potatoes are sliced in half and filled with sour cream mashed potatoes, lightly sautéed seasoned crabmeat, and fresh chopped chives.

Ingredients

  • 4 russet potatoes (small to medium)
  • Extra-virgin olive oil (as needed)
  • Kosher salt (as needed)
  • 8 ounces lump crabmeat (or jumbo lump, fresh or pasteurized)
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1 clove garlic (small, minced)
  • 2 tablespoons butter
  • 1 tablespoon minced chives (plus more for topping)
  • 6 tablespoons sour cream
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 cup mild shredded cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crab stuffed potatoes recipe
    The Spruce / Julia Hartbeck

  2. Heat the oven to 350 F.

  3. Position the top rack in the top third of the oven and place a sheet of foil or a baking sheet on the bottom rack to catch any possible drips.

    Oven
    The Spruce / Julia Hartbeck

  4. Scrub the potatoes and remove any imperfections, eyes, and cuts. Pat the potatoes with paper towels to dry. Rub the potatoes all over with olive oil and then sprinkle with kosher salt.

    Potatoes
    The Spruce / Julia Hartbeck

  5. Prick the potatoes in several places with a fork and then place the potatoes on the top rack.

    Stab potatoes with fork
    The Spruce / Julia Hartbeck

  6. Bake the potatoes for about 1 hour to 1 hour and 10 minutes, or until they are fork tender.

    Bake potatoes
    The Spruce / Julia Hartbeck

  7. Set the potatoes on a rack until they are cool enough to handle.

    Let cool
    The Spruce / Julia Hartbeck

  8. Meanwhile, in a bowl, combine the crabmeat with the lemon juice, Old Bay Seasoning, and minced garlic. Toss gently.

    Combine crab meat
    The Spruce / Julia Hartbeck

  9. Melt the butter in a skillet over medium heat; add the crabmeat mixture and cook for about 3 to 4 minutes, stirring frequently.

    Add crab to pan
    The Spruce / Julia Hartbeck

  10. Slice the potatoes in half lengthwise. Scoop the flesh out into a mixing bowl, leaving about 1/8-inch in the shell. 

    Scoop potatoes
    The Spruce / Julia Hartbeck

  11. Add the chives and sour cream to the potatoes in the bowl and mash until smooth. Fold in the crabmeat mixture until well blended. Taste and add salt and pepper, as needed.

    Add chives
    The Spruce / Julia Hartbeck

  12. Preheat the broiler to high.

  13. Arrange the potato shells in a lightly oiled baking pan and fill them with the potato and crabmeat mixture. Sprinkle them with grated cheese and more chives.

    Crab stuffed potatoes
    The Spruce / Julia Hartbeck

  14. Place the potatoes under the broiler and cook until the cheese has browned, or about 3 to 5 minutes.

    Bake
    The Spruce / Julia Hartbeck

  15. Once finished, serve and enjoy!

    Crab stuffed potatoes
    The Spruce / Julia Hartbeck

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variations

  • The recipe is versatile and can be adjusted with other ingredients to suit your taste. Add a few tablespoons of crumbled cooked bacon to add some smoky flavor to the potato filling.
  • Or, for additional color, sprinkle the potatoes lightly with sweet paprika before you add the cheese.
  • For cheese, choose a mild cheese that won't overwhelm the crab flavor. Mild cheddar cheese is a good choice, or top them with some shredded fontina or grated Parmesan cheese.