Monday, August 22, 2011

Recipe of the Week

Crab and Potato Poppers   
Recipe by D. Elayne Schwartz (Copeland)

Crab meat filing: 
  • ½ lb of lump crab meat 
  • 2 table spoons of mayonnaise 
  • ½ lemon (2 tablespoons) juice 
  • Salt & pepper to taste
  • ½ teaspoon of horseradish
10 small Yukon gold potatoes
Chives (for garnish)
Herbed cheese

Boil in salted water until fork tender. Let potatoes cool to room temperature.

Slice the bottom of the potatoes off to create a flat surface.
Gently cut the top off of the potatoes, being careful to not break the skin.

To create a cavity inside the potato start by scoping out the center of the potato with a melon baler. Reserve the meat of the potato for has brown, soups or fry in olive oil. Drizzle with olive oil, salt and pepper Roast in a 400 degree oven for 10-15 minutes until golden brown and a crust forms on the potatoes flesh.

Take the potatoes out of the oven. Rub gently with a cut raw garlic clove. Let them cool slightly (to the touch) then spoon in the herb cheese. The heat of the potato will melt the cheese. Immediately top with crab filling. Sprinkle with chives for color and extra flavor.

Serve warm or at room temperature on top of a fresh green salad.