Creamy Crab-Filled Potato Nests

From Pampered Chef

Creamy Crab-Filled Potato Nests

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    c shoestring potatos

  • 1

    egg white

  • ½

    red bell pepper

  • 3

    green onions with tops, divided

  • 1

    lemon

  • 1

    6oz can crab meat, drained

  • ½

    c shredded monterey jack cheese, divided

  • ¼

    c light mayonnaise

  • ½

    tsp dijon mustard

Directions

PreHeat oven to 450 degrees. Spray mini-muffin tins with non-stick spray Place shoestrings potatos into large ziploc and break into smaller pieces Place pieces into large bowl, add egg white and toss to coat using a spatula Put about 1 Tb of mixture into each mini-muffin cup Press down with a tart shaper Bake about 3-5 mins or until the edges are brown While baking, finely chop bell pepper Slice green onions, reserving green tops for garnish. Cut lemon in half and juice to measure 1 tsp. In clean bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 c of cheese, mayonnaise and mustard. Divide crab mixture evenly among nests using a 2 Tb scoop. Sprinle with remaining cheese. Bake 5-7 minutes or until crab mixture is hot and cheese is melted. Remove from pan and to a cooling rack. Garnish with reserve green onion tops.


Nutrition

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