Crabmeat Stuffed Potato Appetizers
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Yields 48 bite size appetizers

Ingredients:

• 24 MountainKing® Butter Red potatoes
• 1/2 lb claw crabmeat
• 4 mushrooms, finely diced
• 1 cup green onions, chopped
• 2 Tablespoons butter
• 2 oz. white wine
• 1/4 cup breadcrumbs to thicken
• white pepper & salt
• 3 Tablespoons olive oil
  

Directions:

1. Preheat oven 400 degrees. Cut potatos in half, coat with olive oil, place cut side down on a lightly oiled cooking sheet, season with salt and bake until a fork is easily inserted. Remove and set aside. Reduce oven to 350 degrees.
2. In a non-stick pan, melt butter over medium heat and sautee mushrooms and onions until glazed. Add crabmeat and wine, reduce heat and cook for 1 minute. Remove from heat and add breadcrumbs to thicken, salt and white pepper to taste. Set aside.
3. With a melon-baller or spoon, scoop out a pocket of potato flesh from each baked potato half. Then stuff them with the crabmeat mixture. At this point, these can be covered and refrigerated up to 6 hours and heated in the oven as guests arrive. To serve this immediately, bake the stuffed potatoes 5 minutes and serve.