Ingredients
- 8 petite potatoes weighing 3 ounces each
- A quarter cup of succulent crabmeat, cooked to perfection
- Two teaspoons of creamy nonfat yogurt
- Two teaspoons of light mayonnaise
- A duo of teaspoons of finely chopped fresh chives
- Two teaspoons of finely grated Parmesan cheese
- A teaspoon of freshly chopped parsley
- Half a teaspoon of zesty lemon juice
- Season with a pinch of salt and a dash of black pepper to your liking
Step 1
In a medium saucepan, gently simmer potatoes in about 2 inches of water for around 25 to 30 minutes until they are easily pierced with a fork. Once cooked, drain and let them cool slightly before cutting them in half. To create a cup-like shape, use a melon baller to scoop out the center of each potato half.
Step 2
In a small bowl, mix together crabmeat, yogurt, mayonnaise, fresh chives, grated cheese, chopped parsley, and a splash of lemon juice. Season the mixture with a pinch of salt and pepper to taste. Take about 1 teaspoon of the crab mixture and carefully spoon it into each hollowed-out potato half.
Step 3
Place the filled potato halves on a baking sheet and broil them about 4 inches below the broiler's heating element for 3 to 5 minutes, or until the tops turn a lovely golden brown. Remember to keep an eye on them to prevent burning.
Extra Tips & Suggestions
- 1. Keep your potatoes in a cool, dark place to ensure they stay fresh and firm.
- 2. Store your cooked crab filling in an airtight container in the fridge to maintain its flavors.
- 3. To assemble the bites later, store the potato shells in a single layer in the fridge to prevent them from sticking together.
