Recipe courtesy of Chuck Hughes
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 2 Yukon gold potatoes
  • 4 parsnips
  • 2 carrots
  • 2 salsify
  • 1/4 cup 35-percent whipping cream
  • 1/4 cup butter
  • Salt and freshly ground black pepper
Crab Salad Stuffed Potato Skins
  • Crab Salad
  • 3 Yukon gold potatoes
  • 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 and freshly ground black pepper
  • Oil, for frying

Directions

Watch how to make this recipe.

Crab Salad Stuffed Potato Skins

Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.

For the Potato Skins:

Preheat the oven to 350 degrees F.

Bake the potatoes until soft, about 40 minutes depending on the size. 

Heat the oil in a deep fryer to 375 degrees F. 

Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature. 

Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.

IDEAS YOU'LL LOVE

Pickled Root Vegetable Salad

Recipe courtesy of Kelsey Nixon

Mashed Root Vegetables

Recipe courtesy of Emeril Lagasse

Italian Braised Beef with Root Vegetables

Recipe courtesy of Michael Symon

Portobello Sandwich with Mashed Root Vegetables and a Mushroom Stew

Recipe courtesy of Emeril Lagasse

Paneed Pork Loin and Mashed Root Vegetables with a Roasted Cipollini and Field Pea Relish

Recipe courtesy of Emeril Lagasse

Mashers

Recipe courtesy of Alton Brown

Roasted Root Vegetables

Recipe courtesy of Emeril Lagasse

Rosemary Roasted Root Vegetables

Recipe courtesy of Bobby Deen

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here