Crabbed stuffed Potato skins
As I was searching for fun and different appetizers, I kept my wits about me due to my constraints; no oven, no stove. But, I had a deep fryer! As I lazily watched some food network shows, I saw an appetizer for crab salad stuffed potato skins. Well, its crab season! So, tweaking the recipe just, I used dungenuss crab for my salad. 2 crabs mixed with a healthy spoonful of mayo, a small spoonful of dijon mustard, chopped chives and green onions, and a squeeze of a meyer lemon. Upon tasting, some salt and a touch of brown sugar was added to the salad.
The potatoes were simple. Yukon gold, baked @ 350 for 45 min. Cooled, cut, cored… and then Deep Fried. Stuffed with the crab mixture, this was outstanding, and the plate was gone before I could fry some more.
