Crab Salad Stuffed Potato Skins Recipe

Name: Crab Salad Stuffed Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato Skins; 3 yukon gold potatoes; Crab Salad; 2 cups crab, chunks picked over for shells; 1/4 cup prepared mayonnaise; 1 teaspoon Dijon mustard; 2 green onions, finely chopped; 1/2 cup finely chopped fresh chives; salt & freshly ground black pepper; oil, for frying

Servings: persons

1
Preheat the oven to 350 degrees F.
2
Bake the potatoes until soft, about 40 minutes depending on the size.
3
Heat the oil in a deep fryer to 375 degrees F.
4
Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for another use. Place the potato skins into the fryer until they become brown and crispy.
5
Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
6
Mix the crab with the mayonnaise, Dijon, green onions, and chives.
7
Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Potato Skins, 3 yukon gold potatoes, Crab Salad, 2 cups crab, chunks picked over for shells, and more.

Yes, Crab Salad Stuffed Potato Skins falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab Salad Stuffed Potato Skins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions