Crab-Filled Potato Bites

FM Staff

Yield: 48 pieces

24 small potatoes, whole
4 oz. crab meat, cooked
2 Tbsps. plain, nonfat yogurt
2 Tbsps. lowfat mayonnaise
2 Tbsps. chives, minced
2 Tbsps. Parmesan cheese, grated
1 Tbsp. parsley, chopped
2 tsps. lemon juice
as needed salt and pepper

1. FOR THE POTATOES: In a medium saucepan, cover potatoes with water and bring to a boil. Reduce heat and simmer about 15 minutes or until tender. Drain and cool; cut in half. With melon baller, scoop out and discard the center from each half to form a cup.

2. FOR THE FILLING: In small bowl, fold together crab, yogurt, mayonnaise, chives, cheese, parsley and lemon juice. Season with salt and pepper. Spoon 2 tsps. crab mixture into each potato half. Broil 4 inches below heating element of broiler 3 to 5 minutes or until golden.

Photo and recipe from the United States Potato Board.