thepioneerwoman
Phoebe Lapine's Crab Cake Twice-Baked Potatoes Are Pure Comfort Food
Phoebe Lapine's crab cake twice-baked potatoes are an unexpected spin on comfort food. This delicious main dish recipe comes from her new book Carbivore.
👥 8 Servings⏱️ Prep & Cook: 1h 30m👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
For the crab cake twice-baked potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
Halve the potatoes lengthwise. Brush with oil and season with salt. Place, cut-side down, on the prepared baking sheet.
3
Bake until fork-tender, 25 to ⏱️ 30 minutes. Remove from the oven and set aside until cool enough to handle. (You can also refrigerate them for ⏱️ 20 minutes to help develop the resistant starch.) Leave the oven on.
4
Meanwhile, make the Zesty Old Bay Breadcrumbs, if not using store-bought crumbs.
5
Make the crab cake filling: Finely mince 1 jalapeño and transfer to a medium bowl. Thinly slice the remaining jalapeño and set aside. Add the crabmeat, mayo, mustard, 2 tablespoons breadcrumbs, the scallions, parsley, lemon juice, and ¼ teaspoon salt to the minced jalapeño and mix until combined.
6
When the potatoes are no longer too hot to handle, scoop out some of the flesh from the center of each potato, leaving ⅓-inch shell around the skin, into a medium bowl. Using a fork, mash the potato until smooth. Add ¾ cup of the mashed potato to the crab mixture and stir to incorporate. Taste the crab filling for seasoning, and add more salt or lemon juice, as needed.
7
Return the potato skins to the parchment-lined baking sheet, hollow-side up. Scoop a generous amount of the crab mixture into each shell (there should be a heaping dome). Sprinkle each with some of the remaining breadcrumbs, then top with a jalapeño slice and a sprinkle of Old Bay. Bake until the tops of the cakes are set and the breadcrumbs are golden, about ⏱️ 10 minutes.
8
Serve with lemon wedges as a main course or side dish for a summer BBQ.
Lemon wedges
9
For the zesty Old Bay breadcrumbs: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
10
Place the bread cubes in a food processor and pulse until coarse crumbs form. You can continue pulsing for a finer consistency, but I prefer chunky crumbs. Transfer the crumbs to a medium bowl and toss with the oil, lemon zest, parsley, Old Bay, and salt to coat. Spread the crumbs evenly on the prepared baking sheet.
11
Bake for about ⏱️ 10 minutes until the crumbs are golden brown and crisp. Let cool completely on the baking sheet, then transfer to an airtight container.
Nutrition Facts
calories
297 Calories
fat Content
16 g
fiber Content
3 g
sugar Content
3 g
sodium Content
444 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
30 mg
carbohydrate Content
27 g
saturated Fat Content
2 g
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