From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 4 medium Idaho potatoes
  • 1 6-1/2 ounce can crab meat
  • 1/2 cup butter
  • 1/2 cup light cream
  • 1 teaspoon salt
  • 4 teaspoons grated onion
  • 1 cup sharp yellow cheese, grated
  • 1/2 teaspoon paprika

     Scrub potatoes well; dry thoroughly.  Put in oven and bake at 325 degrees until you can pierce with fork.  Cut the baked potatoes lengthwise and scoop out potato and whip with butter, cream, salt, pepper, onion and cheese.  With a fork mix in crab meat and refill the potato shells.  Sprinkle with paprika and reheat in very hot oven about 15 minutes.  These freeze nicely.


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