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Helen's Crab Stuffed Potatoes
  • 6 baking potatoes
  • 1 pound Maryland jumbo lump blue crab meat
  • 1 cup sour cream
  • 1/4 cup chopped green pepper
  • 1/4 teaspoon pepper
  • 1/4 cup finely grated cheese (optional for garnish)
  • 1 cup milk
  • 1 1/2 teaspoon seafood seasoning
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 4 egg whites
Preheat oven to 400 degrees. Bake potatoes 45 minutes or until done. Cut each potato in half lengthwise and carefully scoop out the potato pulp, leaving about 1/4 inch shell. Set aside. Put potato pulp and milk in large mixing bowl and beat until well blended. Add sour cream, mayonnaise, green pepper, salt and pepper. Mix well. Mix crab meat and seafood seasoning, add to other ingredients. Set aside. In medium bowl. beat egg whites until foamy. Stir into crab mixture. Fill each potato shell with an equal amount of the crab mixture. Sprinkle cheese on each potato half. Place stuffed potato shells in roasting pan. Bake at 350 degrees until brown (about 20 minutes). Garnish as desired.
The preceding recipe is credited to Helen Tomko of Marion, Maryland and took 3rd place honors in the main dish division of the 1996 National Hard Crab Derby in Crisfield, Maryland.
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