Blue Crab Stuffed Potatoes


  • 4 large baking potatoes
  • 3/4 cup half and half
  • 1 lb jumbo lump crab meat
  • 2 tsp old bay seasoning
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup chopped green or red bell pepper
  • kosher salt and black pepper to taste
  • 2 beaten egg whites
  • 3/4 cup pepper jack cheese shredded, divided
  • Orange or yellow bell pepper for garnish
  • Preheat oven to 400 degrees.
  • Wash potatoes, then bake for about 1 hour until done.
  • Cut potatoes in half lengthwise and carefully scoop out potato leaving the shells in tact.
  • In a large mixing bowl add the potato flesh and half and half, sour cream, and mayonnaise and mash well.
  • Add in the green pepper and mix.
  • Gently scoop in the crab meat taking care not to break up the lumps and mix well
  • In a small bowl, beat the egg whites until foamy and stir into the crab mixture, then mix in the grated cheese.
  • Fill the empty potato shells evenly with the crab mixture and garnish with a pepper ring.
  • Place the potatoes on a large baking sheet, reduce oven temp to 350 degrees and bake for about 20 minutes until cheese has melted and browned.

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