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Crab-Stuffed Potato Skins




Source of Recipe


Recipe from Mick Musser, Icon Grill Restaurant, Seattle, WA.


List of Ingredients




1 lb. crabmeat
3 chopped scallions
1/2 cup mayonnaise
1/2 tsp. dry mustard
1/4 cup breadcrumbs
1/4 cup diced red bell pepper
4 strips diced fried bacon
3 oz. Asiago or Parmesan cheese
Salt and pepper
2 shakes Worcestershire sauce
2 shakes Tabasco sauce
1-3 cups vegetable oil
4 large potatoes


Recipe



Bake potatoes and cool in refrigerator. Cut in half and scoop out inside, leaving 1/4". Cut in triangles. Fry skins in 1-3" oil until golden brown. Remove and place on plate with paper towels to absorb excess oil. Mix crab, scallions, dry mustard, red pepper, bacon, 2 oz. cheese, breadcrumbs, mayonnaise, Tabasco, Worcestershire. Add salt and pepper to taste and mix well. Top potato skins with crab mix and rest of cheese. Bake at 350 to 400° F. until cheese is melted and crab mix is hot and bubbly. Serves 4.