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Crabby baked potatoes

Australian Gourmet Traveller recipe for crabby baked potatoes.

By Rodney Dunn
  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print
Crabby baked potatoes
This is one way to take the potato uptown, and if you're feeling extra luxe you could add a dollop of caviar to each. These would also be lovely as hors d'oeuvre made with small chats.


  • 6 medium floury potatoes, such as King Edward, scrubbed
  • 1.5 kg rock salt
  • 600 gm cooked crabmeat, picked
  • To serve: chopped chives and lemon wedges
  • 2 egg yolks
  • 2 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 200 ml sunflower oil


  • 1
    Preheat oven to 180C. Place potatoes in a baking dish, cover with salt and bake until tender (1-1¼ hours). Remove potatoes from salt and brush off excess.
  • 2
    For mayonnaise, whisk yolks, lemon juice and mustard in a bowl until pale and frothy, then whisk in oil in a thin stream until thick and emulsified. Season to taste with sea salt and black pepper.
  • 3
    Cut a cross in the top of each potato and split open. Mix together crabmeat and mayonnaise and spoon into potatoes, top with chives and serve hot with lemon wedges.


Drink Suggestion: Blanc de blancs Champagne. Drink suggestion by Max Allen