I know, I know. I normally post low carb delish, but this week has been Carb Central. First there was the face stuffing of cake over the sink at 2am and now this. Creamy, Cheesy, Mashed Potato Crab Bake. Let me put a disclaimer out there first: This almost doesn’t qualify as homemade.
Don’t judge….But I bought some packaged cajun crab salad at the seafood counter of Publix. JP loves it– he scoops it onto crackers and since he is always stalking around the kitchen looking for snacks, I decided to pick some up. Then, I got an idea. I had a baked potato lying around and I thought *lightbulb* moment: Combine them!
The crab salad is creamy and smoky– and yeah, it’s not homemade, but it is made in the store, so how processed can it be? Don’t answer that. Just make it. It’s freaking awesome.
The steps are simple. Peel and boil a big ‘ol Idaho baked potato until tender. Then mash it up with as much butter and cream as you deem appropriate. I opted for about 3 Tb of butter and 1/4 cup of cream. Then fold in the crab salad….
Put it all in a pie plate, top with parmesan, breadcrumbs and a drizzle of butter….and bake for 20 minutes.
It’s SOOOOO worth the carb count.
Ingredients
- 1 Idaho baking potato (peeled)
- 1/4 cup heavy cream
- 3 Tb plus 2 Tb of butter
- kosher salt to taste
- 1 package of crab salad from Publix seafood counter (about a cup)
- 1/4 cup breadcrumbs or panko
- 1/2 cup parmesan
- Chives to garnish
Instructions
- Preheat oven to 400
- Peel and dice potato and boil until tender (about 15 minutes)
- Drain and mash with cream and 3 Tb butter
- Salt to taste
- Fold in crab salad to mashed potatoes and stir to combine
- Scoop potato crab mixture into a pie plate or casserole dish
- Sprinkle with breadcrumbs/panko and parmesan
- Drizzle another 2 Tb of butter on top before putting in oven
- Bake at 400 for 20 minutes
- Top with fresh chives
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