Crab Stuffed Sweet Potatoes Recipe

Name: Crab Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Large Sweet Potatoes; 3 Tablespoons Butter; 1 cup Dry White Wine; 1/2 cups Red Onion, Finely Chopped; 1/2 cups Celery Finely Chopped; 1/2 cups Mushrooms (Portobello, Oyster, Crimini), Chopped; 1 cup Crab Meat; 1/2 teaspoons Ginger; 1-1/2 teaspoon Lemon Juice; 2 pinches Kosher Salt; 2 pinches Cracked Pepper; 2 slices Thick Country White Bread (day Old); 1/3 cups Heavy Cream; 1 Tablespoon Parmigiano Reggiano Cheese (garnish)

Servings: persons

4 whole Large Sweet Potatoes
3 Tablespoons Butter
1 cup Dry White Wine
1/2 cups Red Onion, Finely Chopped
1/2 cups Celery Finely Chopped
1/2 cups Mushrooms (Portobello, Oyster, Crimini), Chopped
1 cup Crab Meat
1/2 teaspoons Ginger
1-1/2 teaspoon Lemon Juice
2 pinches Kosher Salt
2 pinches Cracked Pepper
2 slices Thick Country White Bread (day Old)
1/3 cups Heavy Cream
1 Tablespoon Parmigiano Reggiano Cheese (garnish)

1
Preheat oven to 350 degrees (F).
2
Wrap the sweet potatoes in foil and bake for approxoximately an hour or until tender.
3
After you've baked your cute little sweet taters in the oven set them aside and start making what I call crab stuffing.
4
In an already heated skillet, removed from the hot stove, brown your butter. Brown it, don't burn it. Since your skillet is already hot this will take all of 30 seconds, or less. Immediately add the wine and stir.
5
Over medium-high heat saute the red onions and celery in the wine infused butter. When the veggies are just beginning to soften, add the mushrooms to the mix and continue cooking for about 5 minutes.
6
Add the crab meat, ginger and lemon juice to the vegetable mixture. Salt and pepper to taste. Let the crab cook just long enough for all of the flavors to meld, approximately 4 minutes or until most of the liquid has been absorbed and reduced.
7
In a large mixing bowl combine the crab mix, torn pieces of day old bread and just enough of the cream to moisten your stuffing. Combine thoroughly. The stuffing should not be soggy, it should just be able to stick together.
8
Bake at 350F until they are all warm and happy, approximately 20-30 minutes. About three minutes before you pull them of the oven, sprinkle a little Parmigiano Reggiano cheese over the top.
9
Enjoy!
10
Shari/Red

291

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 4 whole Large Sweet Potatoes, 3 Tablespoons Butter, 1 cup Dry White Wine, 1/2 cups Red Onion, Finely Chopped, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions