Crab Stuffed Potatoes

Crab stuffed potatoes recipe

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 8 servings
Nutrition Facts (per serving)
244 Calories
12g Fat
24g Carbs
11g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 244
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 29%
Cholesterol 55mg 18%
Sodium 397mg 17%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 11g
Vitamin C 12mg 58%
Calcium 158mg 12%
Iron 1mg 8%
Potassium 690mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 4 russet potatoes

  • Extra-virgin olive oil, as needed

  • Kosher salt, as needed

  • 8 ounces lump crabmeat

  • 2 teaspoons lemon juice

  • 1 1/2 teaspoons Old Bay seasoning

  • 1 clove garlic, minced

  • 2 tablespoons butter

  • 1 tablespoon minced chives, plus more for topping

  • 6 tablespoons sour cream

  • 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. Preheat oven to 350 F. Position top rack in top third of oven and place a sheet of foil or a baking sheet on bottom rack to catch any possible drips.

    The Spruce / Julia Hartbeck
  3. Scrub potatoes and remove any imperfections, eyes, and cuts. Pat potatoes with paper towels to dry. Rub potatoes all over with olive oil and then sprinkle with kosher salt.

    The Spruce / Julia Hartbeck
  4. Prick potatoes in several places with a fork and then place potatoes on top rack.

    Stab potatoes with fork
    The Spruce / Julia Hartbeck
  5. Bake potatoes for about 1 hour to 1 hour and 10 minutes, or until they are fork tender.

    Bake potatoes
    The Spruce / Julia Hartbeck
  6. Set potatoes on a rack until they are cool enough to handle.

    Let cool
    The Spruce / Julia Hartbeck
  7. Meanwhile, in a bowl, combine crabmeat with lemon juice, Old Bay Seasoning, and minced garlic. Toss gently.

    Combine crab meat
    The Spruce / Julia Hartbeck
  8. Melt butter in a skillet over medium heat; add crabmeat mixture and cook for about 3 to 4 minutes, stirring frequently.

    Add crab to pan
    The Spruce / Julia Hartbeck
  9. Slice potatoes in half lengthwise. Scoop flesh out into a mixing bowl, leaving about 1/8-inch in shell. 

    Scoop potatoes
    The Spruce / Julia Hartbeck
  10. Add chives and sour cream to potatoes in 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
  11. Preheat broiler to high. Arrange potato shells in a lightly oiled baking pan and fill with potato and crabmeat mixture. Sprinkle with grated cheese and more chives.

    Crab stuffed potatoes
    The Spruce / Julia Hartbeck
  12. Place potatoes under broiler and cook until cheese has browned, or about 3 to 5 minutes.

    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.