Phoebe Lapine's Crab Cake Twice-Baked Potatoes Recipe

This Crab Cake Twice-Baked Potatoes recipe is a creamy and savory recipe, which is made with fresh lump crabmeat and zesty Old Bay breadcrumbs. It’s the ultimate comfort food, a gourmet mashup of two beloved classics, perfect for a special dinner.

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Crab Cake Twice-Baked Potatoes Ingredients

A sophisticated, delicious combination for a restaurant-quality dish.

For the Potatoes & Filling:

4 medium russet potatoes (1 ½ pounds)
8 oz. fresh lump crabmeat
1/4 cup mayonnaise
1 Tbsp. Dijon mustard
2 medium jalapeños
2 scallions, finely chopped
2 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. fresh lemon juice
Extra-virgin olive oil
Sea salt
Old Bay seasoning or paprika, for topping
Lemon wedges, for serving

For the Zesty Old Bay Breadcrumbs:

4 cups cubed sourdough bread
1/4 cup extra-virgin olive oil
Finely grated zest of 2 lemons
2 Tbsp. finely chopped fresh parsley
1 tsp. Old Bay seasoning
1/4 tsp. sea salt

How To Make Crab Cake Twice-Baked Potatoes

A step-by-step guide to this impressive and flavor-packed meal.

First Bake the Potatoes: Preheat the oven to 425°F. Halve the potatoes lengthwise. Brush the cut sides with oil and season with salt. Place them cut-side down on a parchment-lined baking sheet and bake for 25 to 30 minutes, until fork-tender. Let them cool until you can handle them.
Make the Zesty Breadcrumbs: While the potatoes bake, make the breadcrumbs. Reduce the oven to 400°F. Pulse the bread cubes in a food processor into coarse crumbs. Toss the crumbs in a bowl with olive oil, lemon zest, parsley, Old Bay, and salt. Spread on a baking sheet and bake for about 10 minutes until golden and crisp.
Make the Crab Cake Filling: Finely mince 1 jalapeño. In a medium bowl, combine the minced jalapeño with the crabmeat, mayonnaise, mustard, 2 tablespoons of the prepared breadcrumbs, the scallions, parsley, and lemon juice. Mix gently to combine.
Combine Filling with Potato: Once the baked potatoes are cool enough to handle, scoop out the flesh from the center of each half, leaving a ⅓-inch shell. Mash the scooped-out potato flesh until smooth. Add ¾ cup of the mashed potato to the crab mixture and stir to incorporate.
Stuff and Second Bake: Return the hollowed-out potato skins to the baking sheet. Scoop a generous, heaping dome of the crab and potato mixture into each potato shell. Sprinkle each one with some of the remaining breadcrumbs.
Garnish and Final Bake: Thinly slice the remaining jalapeño and place a slice on top of each potato. Add a final sprinkle of Old Bay seasoning. Bake at 425°F for about 10 minutes, until the tops are set and the breadcrumbs are golden. Serve with fresh lemon wedges.

Phoebe Lapine's Crab Cake Twice-Baked Potatoes Recipe — Phoebe Lapine’s Crab Cake Twice-Baked Potatoes Recipe

Recipe Tips

For the most delicious, perfectly textured crab cake potatoes.

What’s the best crabmeat to use? For the best flavor and texture, use fresh lump crabmeat, which you can usually find in the refrigerated seafood section of your grocery store. It consists of large, whole pieces of crab that are perfect for a classic crab cake texture.
How to get the crispiest breadcrumbs? Making your own from good quality sourdough bread, as the recipe directs, will give you a much better texture and flavor than store-bought. Tossing them with oil before baking ensures they get golden-brown and perfectly crisp.
Can I make these ahead of time? Yes, this is a great make-ahead dish. You can prepare the stuffed potatoes completely (up to the final bake). Let them cool, then cover and refrigerate for up to 24 hours. When you’re ready to serve, just pop them in the oven and add 5-10 extra minutes to the final baking time.
How to avoid a mushy filling? Be gentle when you mix the crabmeat. You want to fold the ingredients together just until combined to keep the large, delicious lumps of crab intact.

What To Serve With Crab Cake Twice-Baked Potatoes

These loaded potatoes are a complete meal on their own.

This hearty and satisfying dish is a full meal in one. It’s fantastic served with:

A simple, crisp green salad with a lemon vinaigrette
Steamed or roasted asparagus
A side of corn on the cob
A glass of a crisp white wine like Sauvignon Blanc

How To Store Crab Cake Twice-Baked Potatoes

Keeping your delicious leftovers fresh.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: For the best results, reheat them in a 375°F oven or an air fryer for 10-15 minutes, until heated through and the breadcrumb topping is crispy again.

Crab Cake Twice-Baked Potatoes Nutrition Facts

An estimated guide per half potato.

Calories: 420 kcal
Carbohydrates: 35 g
Protein: 20 g
Fat: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different type of potato?

Russet potatoes are highly recommended for their starchy, fluffy interior and sturdy skins, which make them ideal for a twice-baked application.

Is this recipe very spicy?

The spice level is moderate from the jalapeños. If you prefer a milder version, be sure to remove all the seeds and white membranes from the minced jalapeño before adding it to the filling. You can also omit the sliced jalapeño on top.

What should I do with the leftover mashed potato?

The leftover mashed potato can be saved for another meal. Simply reheat it with a splash of milk and a pat of butter for a simple side dish.

Try More Recipes:

Steak and Potato Pie Recipe
Cheesy Scalloped Potatoes Recipe
Chorizo and Potato Frittata Recipe