Ingredients
2 cup crabmeat
4 large baking potatoes
4 tbsp butter
1/2 cup onion, chopped
1/2 cup mushrooms, sliced
1 ground pepper to taste
1 cup dry vermouth
2 tbsp low-fat plain yogurt
2 tbsp sour cream
1/4 cup half and half
3/4 cup gruyere cheese
Directions
Clean and bake potatoes. Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and
mash pulp. Melt butter in skillet and saute onion until it takes on a
light coloring (about 15-20 minutes). Add mushrooms and saute
another 5 minutes. Add the crabmeat and pepper. Add vermouth and
bring to a boil. Make sure you stir frequently. Cook mixture until
liquid is absorbed. Remove from heat and add yogurt and sour cream,
then add half and half. Combine crabmeat, onion mixture, pulp from
potato, and about 1/2 of cheese. Add additional ground black pepper
and a bit more half and half if desired. Place the mixture into the
potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400
degrees F. until cheese bubbles. This is yummy good!
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Servings: 8 servings
Baked Crab Potatoes Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Potato; Seafood; Vegetable
The History of Recipes
Food historians have traced the existance of recipes back into antiquity, in truth as far as the Egyptians, and maybe even further. Interesting though that is, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As our culinary historical trip moves on a few more years there are two interesting cookery books from the 1300s - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is popular today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of those days. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes led to an eruption in books on cooking, many of which are now in private collections. During the succeeding few hundred years, the wealthy families of the West tried to lay on the best banquets, and because of this chefs and their recipes increased in prestige. However, it was during the 19th century the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes of the day. Like it or not, the introduction of television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Baked Crab Potatoes recipe.
