Ingredients
- 8 small (3 ounces each) potatoes
- ¼ cup cooked crabmeat
- 2 teaspoons nonfat plain yogurt
- 2 teaspoons low-fat mayonnaise
- 2 teaspoons minced fresh chives
- 2 teaspoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
- ½ teaspoon lemon juice
- Salt and black pepper to taste
What Makes This Recipe Special
Cooking Tips
- Make sure to drain any excess moisture from the crab filling to avoid soggy bites.
- Bake or fry the potato bites until they are golden brown for a crispy exterior.
Step 1
Cook the potatoes in a pot of simmering water, just enough to cover them, for about 25 to 30 minutes until they’re tender when poked with a fork. Drain them and let them cool before cutting each potato in half. Use a melon baller or a small spoon to carefully scoop out the centers, creating little cups.
Step 2
In a small bowl, mix together the crab meat, yogurt, mayo, chopped chives, cheese, parsley, and a squeeze of lemon juice. Taste and season with a bit of salt and pepper. Then, fill each potato cup with about a teaspoon of the crab mixture.
Step 3
Place the filled potato halves under the broiler, about 4 inches from the heat, and broil them for 3 to 5 minutes until they turn golden and bubbly. Keep an eye on them so they don’t burn. Serve warm and enjoy!
