Crab Stuffed Twice Baked Potatoes

Yield: 4 Servings

INGREDIENTS

4 large baking potatoes

4 tablespoons butter

½ cup chopped yellow onion

½ cup finely chopped mushrooms

2 cups cooked crab meat

1 cup dry white wine

½ cup Crème Fraiche (see recipe below)

½ cup grated Swiss cheese, plus additional for topping potatoes

1-2 tablespoons heavy cream

PREPARATION

Preheat oven to 375 degrees F

Scrub and dry potatoes.  Cut a small, deep slit in the top of each potato.  Set potatoes in the middle rack of the oven and bake for about 1 hour or until the potatoes are tender when pierced with a fork.  Remove from oven and let cool slightly.  Cut off tops of potatoes and scrape the potato pulp into a bowl.  Do not scrape so deeply that you tear the potato skin.  Salt and pepper the shells and set aside. 

 

Melt the butter in a small skillet and sauté the chopped onion, until tender and translucent, about 15-20 minutes.  Add the mushrooms and sauté for another 5 minutes.  Stir in the crab.  Season with salt and pepper and add the white wine and raise heat to a boil.  Stir frequently over high heat until all the liquid has evaporated.  Stir in the Crème Fraiche and remove from heat.  Combine the crab mixture with the potato pulp and ½ cup of Swiss Cheese and adjust seasonings.  Add tablespoons of heavy cream if the mixture is too dry. 

 

Stuff the mixture into the reserved potato skins; mounding the filling slightly.  Sprinkle with additional grated cheese on top and place on a rimmed baking sheet.  Bake again at 400 degrees F, until the potatoes are hot and the cheese is bubbling and brown.  Remove from oven and serve immediately.

 

Crème Fraiche

Yield:  2 cups

INGREDIENTS

1 cup heavy cream – not ultra-pasteurized

1 cup sour cream

PREPARATION

Whisk heavy cream and sour cream together in a bowl.  Cover loosely with plastic wrap and let stand in the kitchen or reasonably warm spot overnight or until thickened.  In cold weather this may take as long as 24 hours.  Cover and refrigerate for at least 4 hours, after which the Crème Fraiche will be quite thick.  The tart flavor will continue to develop as the Crème Fraiche sits in the refrigerator.  Will keep in the refrigerator for about 2 weeks.