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Potatoes Stuffed With Crab And Spinach Recipe
|Baking potatoes||4 Large|
|Canned crabmeat||12 Ounce, drained and picked over for bits of shell and cartilage (2 Cans, 6 Ounce Each)|
|Frozen chopped spinach||10 Ounce, thawed, drained, and squeezed dry (1 Package)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon, crumbled|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
Serving size: Complete recipe
Calories 1559 Calories from Fat 292
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 14.9 g74.4%
Trans Fat 0 g
Cholesterol 366.6 mg
Sodium 2375.9 mg99%
Total Carbohydrates 241 g80.2%
Dietary Fiber 22.9 g91.6%
Sugars 20.8 g
Protein 91 g182%
Vitamin A 564.3% Vitamin C 253%
Calcium 79.3% Iron 106.6%
*Based on a 2000 Calorie diet
Prick the skin of each potato with a fork, cover with foil, and bake for 45 to 50 minutes or until tender.
Remove the foil and let the potatoes sit until cool enough to handle.
Halve each potato lengthwise and scoop out the pulp, leaving a shell 1/4 inch thick.
Place the potato pulp in a large mixing bowl; set the shells aside.
Add the crab, spinach, yogurt, sour cream, mustard, tarragon, and red pepper to the potato pulp, and mix well.
Stuff the potato shells with the mixture and sprinkle the paprika on top.
Bake, uncovered, for 10 minutes.
Sprinkle with dill if desired.