Baked Potatoes with Crab Sauce
- 800 g | 1.75 lb large baking potatoes (4 medium-large)
- 120 g | 4.2 oz high-quality jarred crab meat (preferably claw meat, drained well)
- 15 ml | 1 tbsp mayonnaise
- 15 ml | 1 tbsp crème fraîche or sour cream
- 5 ml | 1 tsp grated horseradish (fresh or from a jar)
- 10 ml | 2 tsp finely chopped fresh dill
- 5 ml | 1 tsp lemon zest (about 1 lemon)
- 5 ml | 1 tsp finely chopped chives
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Lemon wedges (for serving, optional)
1. Preheat oven to 200°C | 400°F
2. Scrub the potatoes clean and prick each one several times with a fork
3. Place potatoes directly on the center oven rack and bake for 55–65 minutes, or until tender when pierced with a knife or skewer
4. While the potatoes bake, prepare the crab sauce
5. In a medium bowl, combine the drained crab meat, mayonnaise, crème fraîche, horseradish, dill, lemon zest, and chives
6. Season lightly with salt and pepper to taste, then chill until ready to serve
7. Once the potatoes are done, remove them from the oven and let them rest for 5 minutes
8. Use a sharp knife to cut a deep cross on the top of each potato, then gently squeeze the base to open them up
9. Mound a generous amount of crab sauce onto each potato
10. Serve immediately with extra sauce on the side and lemon wedges for squeezing over the top
- oven
- fork
- knife
- spoon
- cutting board
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