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Creamy Crab-Filled Potato Nests

3   cups (750 mL) shoestring potatoes (see Cook’s Tip)
1   egg white
1/2   medium red bell pepper
3   green onions with tops, divided
1   lemon
1   can (6 oz/175 g) lump crabmeat, drained
1/2   cup (125 mL) shredded Monterey Jack cheese, divided
1/4   cup (50 mL) light mayonnaise
1/2   tsp (2 mL) Dijon mustard
  1. Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Place shoestring potatoes into large resealable plastic bag; gently press bag to break potatoes into smaller pieces. Place into Classic Batter Bowl; add egg white and toss to coat using Small Mix ‘N Scraper®. Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide potato mixture evenly among cups of pan. Press tops with Mini-Tart Shaper to make indentations; bake 3–5 minutes or just until edges of nests begin to brown. Remove pan from oven to Stackable Cooling Rack.
  2. Meanwhile, on Cutting Board, finely chop bell pepper using Food Chopper; blot dry with paper towels. Slice green onions, reserving green tops for garnish. Cut lemon in half crosswise; using head of Stainless Whisk as reamer, juice lemon to measure 1 tbsp (15 mL). In clean batter bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 cup (50 mL) of the cheese, mayonnaise and mustard; mix well.
  3. Divide crab mixture evenly among nests using clean large Adjustable Measuring Spoon (about 2 tsp/10 mL) and sprinkle with remaining cheese. Bake 5–7 minutes or until crab mixture is hot and cheese is melted. Remove pan from oven to cooling rack. Garnish with reserved green onion tops.

Yield: 12 servings

Nutrients per serving: (2 appetizers): Calories 150, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g

Cook's Tips: Shoestring potatoes are thin, crunchy potato snacks that are packaged in canisters. They can be found by the French-fried onions in most grocery stores.