Crab and Caviar Twice-Baked Potatoes
Calling all potato lovers and seafood aficionados! This recipe for Crab and Caviar Twice-Baked Potatoes elevates the humble spud to new heights of luxury. Creamy, cheesy mashed potatoes are infused with succulent crabmeat, then crowned with a decadent dollop of caviar for a truly unforgettable appetizer or light meal.
Preparation Time
Total time: 1 hour 15 minutes
- Prep time: 15 minutes
- Cook time: 1 hour
What are the ingredients required to prepare Crab and Caviar Twice-Baked Potatoes?
Here's what you'll need:
-
For the Potatoes:
- 4 Russet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup creme fraiche
- 1 shallot, finely minced
- 2 tablespoons fresh chives, chopped
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 8 ounces lump crabmeat
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For the Caviar Topping:
- 2 ounces Caviar your choice. But our Suggestion is Kaluga caviar or Siberian Sturgeon caviar.
- Additional fresh chives, for garnish (optional)
Step-by-Step Process: Crafting Crab and Caviar Twice-Baked Potato Perfection
- Preheat your oven to 425°F (220°C). Pierce the potatoes with a fork a few times and bake for 1 hour to 1 hour and 20 minutes, or until fork-tender.
- While the potatoes bake, melt 4 tablespoons of butter in a skillet over medium heat. Add the shallot and cook until softened, about 5 minutes. Set aside.
- Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, carefully scoop out the flesh, leaving a 1/4-inch border around the edges.
- In a large bowl, mash the potato flesh until smooth. Add the shallot mixture, creme fraiche, chives, lemon zest, salt, and pepper. Gently fold in the crabmeat.
- Fill the potato skins with the crab mixture and drizzle with the remaining melted butter. Bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool slightly. Top each potato with a dollop of caviar and a sprinkle of fresh chives (optional). Serve immediately and savor the luxurious combination of creamy potatoes, succulent crab, and decadent caviar!
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Tips and Variations:
- For a vegetarian option, substitute cooked and flaked whitefish for the crabmeat.
- If you don't have creme fraiche, you can substitute sour cream.
- Leftover Crab and Caviar Twice-Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a low oven until warmed through.
This caviar recipe is sure to impress your guests, whether for a special occasion or a casual get-together. So grab your favorite type of caviar, get baking, and indulge in the luxurious taste of Crab and Caviar Twice-Baked Potatoes!