Crab and Potato Mini Bites

bite-sized treats combine tender crab meat with creamy potatoes for a deliciously satisfying snack. Perfect for parties or cozy nights in, they’re easy to make and sure to impress your guests.

Tips For Best Results

Use fresh crab meat for the best taste and texture.
Boil the potatoes just until tender to avoid them becoming mushy.
Chill the mixture before forming bites to help them hold their shape better.

Ingredients 0/9

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

Why This Dish Is So Special

These bites combine the rich, delicate flavor of crab with the comforting texture of potatoes. They are perfect for parties or a tasty snack. Plus, their small size makes them easy to share and enjoy.

Step 1

Cook the potatoes in a medium saucepan with about 2 inches of simmering water. Cover the pan and let them cook for 25 to 30 minutes, or until they’re tender when pierced with a fork. Once done, drain and let them cool enough to handle, then cut each potato in half. Use a melon baller or a small spoon to gently scoop out the center, creating a little cup with the potato skin.

Step 2

In a small bowl, mix together the crabmeat, yogurt, mayonnaise, chopped chives, cheese, parsley, and a squeeze of lemon juice. Taste the mixture and add salt and pepper as needed. Carefully spoon about a teaspoon of this crab filling into each potato cup.

Step 3

Place the filled potato halves on a baking sheet and put them under the broiler, about 4 inches from the heat. Keep an eye on them and broil for 3 to 5 minutes, or until the tops turn a nice golden brown. Let them cool slightly before serving and enjoy!

255

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Suggestions

Serve these mini bites warm with a side of tangy dipping sauces like aioli or cocktail sauce. They also pair well with a fresh green salad or a crisp white wine for a light appetizer.

Storage Guide

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or a skillet to keep the exterior crisp without drying out the filling.

Frequently Asked Questions

What type of potatoes work best for this recipe?

Small, waxy potatoes like baby Yukon Gold or red potatoes hold their shape well and are ideal.

Can I use canned crabmeat instead of fresh?

Yes, canned crabmeat works fine; just make sure it’s well-drained to avoid excess moisture.

How do I prevent the filling from being too watery?

Use nonfat yogurt and low-fat mayo sparingly and drain any excess liquid from the crabmeat before mixing.

Can I prepare these ahead of time?

You can assemble them up to a few hours in advance and refrigerate, then broil just before serving.

What can I use if I don’t have fresh chives or parsley?

Dried herbs can be substituted, but use about one-third the amount to avoid overpowering the flavor.

How do I know when the potatoes are done cooking?

They’re ready when a fork easily pierces through without resistance.

Is there a substitute for broiling if I don’t have a broiler?

You can bake them at 425°F for about 5-7 minutes until the tops are golden brown.

Can I make this recipe dairy-free?

Yes, substitute the yogurt and mayonnaise with dairy-free alternatives and omit the Parmesan cheese.