Crab stuffed potatoes
Recipe from Dawn Herndon of Mississippi
4 - large baking potatoes
2 cups - crab meat**
1/2 cup - melted butter
1 tsp. each - black pepper, garlic powder, and Tony's Cajun Seasoning
1 Cup - Shredded cheddar cheese
dried parsley flakes (optional)
Thoroughly wash and pat dry potatoes. Rub each potato with butter and wrap tightly in foil. Bake in 375* oven until tender. Unwrap and allow to cool completely. Cut potatoes in half, length wise, and scoop as much of the potato from the skin as possible. Set skins aside.
In large bowl; combine potato, crab meat, melted butter, and seasonings, mixing well. Spoon mixture into potato skins. Top with cheese and parsley. Place potatoes in shallow baking dish and bake at 250* until cheese is melted. Served with garden salad and hot sourdough bread, this is sure to become a family favorite.
**Shrimp or crawfish may be used in place of crab meat