A twice-baked potato, stuffed with crabmeat, cheese and simple seasonings.
Crab-Stuffed Twice-Baked Potatoes
Every year, on the weekend near the 4th of July, Our Lady of the Gulf Catholic Church in Bay St. Louis, Mississippi (Mississippi's West Coast) hosts their church bazaar, the annual Crab Festival, though these days it has grown to be such a large event that it's not really a little church function anymore, but rather a very important coastal event. The festival has been held since 1984.
There are rides for the kids, all sorts of vendor booths, raffles, cash drawdowns, live entertainment, and of course lots of food. Besides the usual fair foods, you'll find loads of seafood dishes and of course, many of them made with crab.
One of the most sought-after foods at the festival every year are the crab stuffed potatoes and while I don't say that mine can stand up to the ones those ladies make, I do have to say these are super yummy.
A take on basic twice-baked potatoes - just creamy and delectable with an unexpected surprise of seafood.
Lump crabmeat is the best, of course, but the pouches or cans work just fine too in this instance, and of course, you can omit the crab altogether and have a mighty fine twice-baked potato that can stand all on its own.
Here's how to make them.
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