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Recipe by: The Little Potato Company
Crab (imitation, frozen, canned or fresh), mixed with crunchy peppers and subtle chives on top of petite purple potatoes make a delicious and colorful appetizer where the ingredients shine!
1 lb. petite/ creamer purple potatoes
250 g drained weight, crab meat, finely chopped
2 Tablespoons finely diced yellow pepper
2 Tablespoons finely sliced fresh chives
2 Tablespoons mayonnaise
1 teaspoon lemon juice
½ teaspoon hot pepper sauce
Fresh chive sprigs & lemon slice to garnish
Old Bay or similar seasoned salt to garnish, if desired
Prep Time: 10min | Cook Time: 15min
In a large saucepan, cover potatoes with water. Boil for 12 -15 minutes, until potatoes are easily pierced with a sharp knife. Drain and cool to handle.
Meanwhile, prepare filling. In a mixing bowl combine crab meat, peppers, chives, mayonnaise, lemon juice and pepper sauce. Do not overmix to keep mixture light.
Cut each potato in half and with a small teaspoon carefully scoop out a hollow in each half.
Evenly fill potato halves with crab mixture and garnish with lemon rind, chive springs and a pinch of seasoned salt, if desired.
Potatoes can be filled up to 2 hours and covered with plastic wrap before serving.
Nutritionals are per bite.
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