Post image for Crab Stuffed Sweet Potatoes

Crab Stuffed Sweet Potatoes

by Tickled Red on November 19, 2010 · 50 comments

What do you get when you take a glorious baked sweet potato and cram it full with fresh light crab meat, along with a few other goodies? I’ll tell you what you get guys. You get an over the top Are You Serious! concoction just begging to take center stage but more than happy to warm your heart as an amazing new side dish.

Since this is the first recipe post in our new digs I thought that I would start things off with this crazy brain child that has been nagging at me for a week now. Also get ready for the recipe format to change just a bit. You’ll find all of the ingredients listed below from now on.

Okay enough chit chat on to the fun part.

After you’ve baked your cute little sweet taters in the oven set them aside and start making what I call crab stuffing…and will be making from now as my midnight snack.

In an already heated skillet, removed from the hot eye, brown your butter. Brown please… not burnt. Since your skillet is already hot this will take all of 30 sec., or less. Immediately add the wine and stir.

Over med-high heat saute the red onions and celery in the wine infused butter. When the veggies are just beginning to soften, add the mushrooms to the mix and continue cooking for about 5 min.

Then toss in the beautiful crab meat, a little ginger and some lemon juice. Salt and pepper to taste. Let the crab cook just long enough for all of the flavors to meld, approx. 4 minutes.

In a large mixing bowl combine the crab mixture and some torn pieces of day old thick country white bread.

Then just for kicks and giggles add some cream into the scheme of things.

Cut your sweet potatoes in half, scoop out the centers with a spoon and stuff away.

Bake until they are all warm and happy. About three minutes before you pull them out of the oven, sprinkle a little Parmigiano Reggiano cheese over the top.

What you will end up with is a lovely little bite of nuttiness on top that compliments this unusual pairing of rich buttery crab stuffing and sweet potatoes. Ta-dow y’all! I know that this combo may sound crazy but it is good ole’ comfort food with a coastal kick. I can’t wait to add this to my next Surf-N-Turf menu. Watch out baked potato, steak may have a new best buddy.

I hope that you enjoy giving this crazy brain child a try. Please feel free to play around with the recipe and make it your own. More coastal Thanksgiving yummy goodness coming this weekend.

Love ya,

Tickled Red


[print_this]

Crab Stuffed Sweet Potatoes-Makes 4 stuffed potatoes

Cook time approx. 1 1/2 hrs (includes baked potatoes)

Prep time approx. 10 minutes

Ingredients

3 tbsp butter

1 cup dry white wine

1/2 cup red onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup mushrooms (portobello, oyster, crimini) chopped

1 cup crab meat

1 1/2 tsp lemon juice

kosher salt & cracked pepper (to taste)

1/2 tsp ginger or substitute with 1/2 tsp fresh rosemary

2 slices day old thick country white bread

1/3 cup  heavy cream (just to moisten the stuffing mix, add a lil’ more or less as needed)

1 tbsp Parmigiano Reggiano cheese

After you’ve baked your cute little sweet taters in the oven set them aside and start making what I call crab stuffing.

In an already heated skillet, removed from the hot eye, brown your butter. Brown… not burnt. Since your skillet is already hot this will take all of 30 sec., or less. Immediately add the wine and stir.

Over med-high heat saute the red onions and celery in the wine infused butter. When the veggies are just beginning to soften, add the mushrooms to the mix and continue cooking for about 5 minutes.

Add the crab meat, ginger and lemon juice to the vegetable mixture. Salt and pepper to taste. Let the crab cook just long enough for all of the flavors to meld, approx. 4 minutes or until most of the liquid has been absorbed and reduced.

In a large mixing bowl combine the crab mix, torn pieces of day old bread and just enough of the cream to moisten your stuffing. Combine thoroughly. The stuffing should not be soggy, it should just be able to stick together.

Bake at 350 until they are all warm and happy. About three minutes before you pull them of the oven, sprinkle a little Parmigiano Reggiano cheese over the top.

Enjoy!

Shari/Red

[/print_this]


{ 47 comments… read them below or add one }

Apicius' Apprentice November 19, 2010 at 3:12 am

Wow, I don’t know what I love more! This recipe or the new site. Both look phenomenal! I think I may ask if I can bring this for Turkey day dinner :p

Reply

Tickled Red November 19, 2010 at 4:17 am

Oh my goodness! thanks so much for the lovely compliments.

Reply

Cookin' Canuck November 19, 2010 at 3:44 am

Now that is decadent and gorgeous! What a treat this would be on THanksgiving (or any other time).

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Tickled Red November 19, 2010 at 4:18 am

Thanks so much love! Coming from you, well that makes me blush an little.

Reply

Amanda November 19, 2010 at 1:30 pm

WOW. Starch and seafood? I think I wanna marry you. DEEEEEEElightful!

Reply

Tickled Red November 19, 2010 at 5:45 pm

Bwahahaha!! You’re so funny. Enjoy darlin’.

Reply

JenniferA November 19, 2010 at 1:32 pm

Holy cow, that is right up my alley – crab and sweet potatoes are two of my favorite things!! Thanks for sharing, and I’ll say it again – the site looks amazing!!!

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Tickled Red November 19, 2010 at 5:45 pm

So glad that you love it darlin’!

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redheadkate November 19, 2010 at 2:03 pm

Love it all – crab, sweet potatoes, new site, you!

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Tickled Red November 19, 2010 at 5:40 pm

Aww… I love everything about you as well. I miss you GF!

Reply

Tracy November 19, 2010 at 3:29 pm

These look incredible! Wish I had one for lunch right now. ;-)

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Tickled Red November 19, 2010 at 5:40 pm

Thanks sweetie! Come on down and get some.

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Aggie November 19, 2010 at 8:29 pm

holy crab this looks good. amazing recipe!

I know I told you on Twitter already, but your blog looks beautiful. Such a happy place.

Reply

Jamie | My Baking Addiction November 20, 2010 at 1:48 am

These look divine…I have a new found love for sweet potatoes and with crab? Oh. My. Word.

Reply

Rose in Ohio November 20, 2010 at 3:19 pm

Uh-oh. I’m glad I didn’t take the tags off that slinky new skirt I just bought.

(Like the new site a lot!)

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Barbara | Vino Luci Style November 20, 2010 at 7:16 pm

Well, of course I love your new site and am so happy to see you in digs that are just so much more you…but it’s a tossup with this dish. Could you send me some of that please; your posts so make me miss the Carolinas.

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Shaina November 20, 2010 at 10:54 pm

Yum! I love the idea of stuffing them with crab instead of the regular pecan praline or marshmallows. It sounds so good!

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SMITH BITES November 21, 2010 at 12:07 am

heck yes i want these on my table sometime soon – sometime very, very soon!!!

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Mandy - The Complete Cook Book November 21, 2010 at 6:42 pm

Congratulations again on a wonderful new site and what a perfect recipe to start things off! Crab meat is my absolute favourite, but I have never thought of pairing it with sweet potatoes before. Yummy!
:-) Mandy

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Kristen November 25, 2010 at 4:13 pm

Have I mentioned how wonderful your site looks yet? It is fantastic!

Reply

Souffle Bombay November 28, 2010 at 10:31 am

These look fantastic, my husband (who was leaning over my shoulder a second ago) says the same!!

Reply

Rita December 11, 2010 at 6:10 am

Another fish dish! Perfect! I love seafood and fish and this combination is completely new to me! Perfect!

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