How To make Baked Crab Potatoes
-JUDI M. PHELPS 2 c Crabmeat
4 lg Baking potatoes
4 T Butter
1/2 c Onion; chopped
1/2 c Mushrooms; sliced
Ground pepper to taste 1 c Dry vermouth
2 T Low-fat plain yogurt
2 T Sour cream
1/4 c Half and half
3/4 c Gruyere cheese
Clean and bake potatoes. Cool slightly and cut in half, lengthwise. Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and mash pulp. Melt butter in skillet and saute onion until it takes on a light coloring (about 15-20 minutes). Add mushrooms and saute another 5 minutes. Add the crabmeat and pepper. Add vermouth and bring to a boil. Make sure you stir frequently. Cook mixture until liquid is absorbed. Remove from heat and add yogurt and sour cream, then add half and half. Combine crabmeat, onion mixture, pulp from potato, and about 1/2 of cheese. Add additional ground black pepper and a bit more half and half if desired. Place the mixture into the potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400 degrees F. until cheese bubbles. This is yummy good! Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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0:00-0:10 intro
0:11-0:49 Cleaning Crab Legs
0:50-3:41 Preparing Garlic Butter
3:42- 5:29 How to Open Crab Legs
5:30-7:03 Buttering Crab Legs
7:04-7:26 Baking Crab Legs
7:27-7:58 Chopping Garnishes
7:59-8:44 Finished Crab Legs
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HOW TO MAKE A BAKED SEAFOOD BOIL (SNOW CRAB + LOBSTER TAIL + GARLIC BUTTER SAUCE)! I will be showing you how to make an oven baked seafood boil. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
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2 Snow Crab
5 Shrimp
2 Lobster Tail
2 Sausage ( I used Sunset Farms Georgia Smoked Sausages from Sam’s )
2 Corn
4 or 5 Red Potatoes
4 Eggs
Sliced Lemons
Green, Orange, Yellow Bell Peppers
Half a White Onion
Unsalted Butter
Cajun Seasoning
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1 Stick Salted Butter
3 Tbsp Minced Garlic
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1/4 Tsp Onion Powder
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1/4 Tsp Paprika
1/2 Tbsp Old Bay Hot Sauce (Regular hot sauce is also fine)
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Brandade is a classic French dish, traditionally made with potatoes and salt cod. Here, Chef Michael Mina gives mashed potatoes a twist by using Dungeness crab. The delicate flavor of crab complements the mashed potatoes. Don't skimp on the cream and butter here -- they're necessary for the texture of the mashed potatoes.
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Mammah! I made a Creamy Crab, Shrimp and Spinach Potato because my wife likes her potato creamy. #PolloWang