Loaded Potato Crab Rangoon
Rated 5.0 stars by 1 users
Food:
fish
Serves:
2 to 4 people
Prep Time:
10 min
Cook Time:
1 hour 15 min
Move over crab Rangoon dip, there's a new loaded potato in town. The Alchemy smoker is perfect for baking potatoes and then loading them with crab, cream cheeses, brie, fresh garlic, lemon zest, sambal, shallot and green onion. This Loaded Potato Crab Rangoon recipe is surprisingly simple but packed with flavour and is so fun, plus this delicious crab mix can work over a bunch of applications - spring rolls, nachos, grilled cheese, you name it!
By:Chef Matt Basile
Ingredients
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2 russet potatoes
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450g cooked crab meat
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227g (one container) Whipped Cream cheese
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1 shallot, finely chopped
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2 green onions, white and green parts separated
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2 cloves garlic
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½ cup triple cream brie, cut in cubes
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Lemon zest from 1 lemon
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1 tsp sesame seeds
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1 tsp sambal
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1 tbsp pureed ginger
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½ cup plum sauce
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4 tbsp sambal
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1 tsp seasoned rice vinegar
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green onion, for garnish
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1 tbsp sesame seeds, for garnish
Dipping Sauce
Instructions
Set smoker to 350F.
Pierce a few small holes in the potatoes with a fork or knife, then wrap in tin foil and place in the smoker for one hour.
Once done, remove the potatoes, unwrap and let cool slightly so they are easier to handle.
In a bowl, mix the crab meat, cream cheese, shallot, green onion, white parts only, grate in the garlic, lemon zest, and add 1 tsp sambal, sesame seeds, and the brie.
Cut both the potatoes in half lengthwise, but keep the other side intact, then cut a slit in the middle of the potato in the opposite direction to open it up, then scoop out some of the flesh of the potato. Keep for another use or discard (or have a snack!). Fill both potatoes with the crab mixture and place on a tray and bake in the smoker another 15 minutes, or until the brie is melted.
In a bowl mix the pureed ginger, plum sauce, sambal, rice vinegar and set aside.
Cut the green part of the green onions on a bias.
To plate, place the loaded crab Rangoon potatoes on a plate or platter, drizzle the dipping sauce around the plate and a bit onto the potatoes. Garnish with sesame seeds and chopped green onions.