Crab Dip Mashed Potatoes
Cameron’s Jumbo Lump Maryland Crab Meat laced mashed potatoes, what could be better? This creamy, cheesy, crabby and unique mashed potatoes recipe will be the star of your holiday dinner table (move over turkey). Traditional Maryland Crab Dip is gently folded into the mash before being topped with cheese and baked bubbly and golden brown. The creaminess of this crab dip mashed potatoes recipe comes from both the cream cheese and the sour cream, creating a rich flavor that doesn’t over power the crab.
Crab mashed potatoes are sort of an art form and I wanted to share my perfect potato tips before getting started…
- I prefer the starchy trio of either Russet, Idaho or Yukon Gold potatoes for my mash. Russet and Idaho potatoes really absorb flavor, making them perfect for mashed potato recipes that call for a lot of ingredients or add-ins. Yukon Golds are the most flavorful of the group, perfect for a simple mash with gravy.
- Peeling the potato is necessary for getting that smooth creamy mouth feel. If you would like a little texture, leave the skins on the Yukon Gold potatoes, these are a little more tender than their fibrous cousins.
- Cutting the potatoes into even pieces, before boiling, will allow for even cooking and a lump free final product.
- Always start off cooking your potatoes in cold salted water. This too allows for even cooking and a flavorful end product (potatoes are like flavor sponges).
- Mash by hand using either a potato masher or a ricer. Food processors and electric mixers tend to make potatoes gluey and gummy. Mashing by hand will insure that your potatoes are fluffy and smooth.
Crab Dip Mashed Potatoes
- 4 lbs. Russet Idaho or Yukon Gold Potatoes, peeled and cut into 1 inch pieces
- 1 pkg. 8 oz. cream cheese, softened to room temperature
- 1 cup sour cream
- 2 teaspoons seafood seasoning like Old Bay™
- 1 teaspoon dijon mustard
- 2 teaspoons hot sauce optional
- 1 lb. Cameron’s Jumbo Lump Maryland Crab Meat
- salt and pepper to taste
- 1 1/2 cups shredded cheddar and jack blend cheese
- 2 tablespoons fresh chives chopped
- Place potato pieces in a pot and fill with cold salted (1/4 cup salt) water, just covering the potatoes. Bring to a boil over medium high heat and cook for 15-20 minutes or until fork tender and drain.
- While potatoes are cooking, combine cream cheese, sour cream, seafood seasoning, dijon mustard and hot sauce in a food processor. Blend until smooth.
- Mash potatoes in a large bowl using a potato masher or ricer. Add cream cheese mixture and fold into the potatoes until blended, creamy and smooth. Carefully fold in jumbo lump crab (making sure not to break up the lumps too much), season with salt and pepper.
- Preheat oven to 425°F. Spoon potatoes into an oven-safe casserole dish or skillet and top with shredded cheese. Bake for 8-10 minutes or until cheese has browned slightly and is bubbly. Top with chopped chives before serving.
Buy Maryland Blue Crab Online
You can buy our Jumbo Lump Maryland Crab Meat (as well as many other delicious seafood products) from our online store. All of Cameron’s Maryland Crab Meat comes straight from the Chesapeake Bay to your door with guaranteed freshness. The best crab meat in the world comes from Chesapeake Bay Blue Crabs!
We’d love to see how you mash-either dancing the mashed potato or making mashed potatoes! Post your Crab Dip Mashed Potato creations or any homemade Cameron’s Seafood recipes on Instagram, Facebook or Twitter and tag us @cameronsseafoodonline.
By: Patterson Watkins