Thursday, June 26, 2008
Baked Crab Potatoes
- 2 cup crabmeat
- 4 large baking potatoes
- 4 tablespoon butter
- 1/2 cup onion; chopped
- 1/2 cup mushrooms; sliced
- 1 ground pepper to taste
- 1 cup dry vermouth
- 2 tablespoon low-fat plain yogurt
- 2 tablespoon sour cream
- 1/4 cup half and half
- 3/4 cup 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 andmash pulp. Melt butter in skillet and saute onion until it takes on alight coloring (about 15-20 minutes).
Add mushrooms and sauteanother 5 minutes. Add the crabmeat and pepper.
Add vermouth andbring to a boil. Make sure you stir frequently.
Cook mixture untilliquid is absorbed.
Remove from heat and add yogurt and sour cream,then add half and half. Combine crabmeat, onion mixture, pulp frompotato, and about 1/2 of cheese.
Add additional ground black pepperand a bit more half and half if desired. Place the mixture into thepotato skins.
Sprinkle with additional 1/4 cup cheese. Bake at 400degrees F. until cheese bubbles. This is yummy good!