Crab Salad Stuffed Potato Skins

Easy, Moderate, Complex
Yield : 6 servings


  • For the crab salad:
  • 3 yukon gold potatoes
  • 2 cups crab chunks (500 ml)
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard (5 ml)
  • 2 green onions, finely chopped
  • ½ cup finely chopped fresh chive (30 ml)
  • Salt and pepper
  • Oil for frying


  1. Preheat oven to 350˚F
  2. Bake the potatoes until soft, about 40 minutes depending on the size. 
  3. Heat the oil in a deep fryer to 375˚F (190˚ C).
  4. Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in root vegetable mash. Place the potato skins into the  fryer until they become brown and crispy.  Remove, place on paper towel, season with salt and pepper and let cool to room temperature.
  5. Mix the crab with mayonnaise, Dijon, green onions and chive.  Season with salt and pepper. Spoon the mixture into the potato skins.