Posted June 17, 2013
I tried these at a restaurant this weekend and I am sharing them with you here today. This can only mean one thing. I absolutely loved them. I loved them so much that despite the fact that I had them for dinner on Saturday night, I rushed out to the store, bought the ingredients and made them for dinner on Sunday night. They really were that good. And with Christmas less than a week a way now, it might be a good idea to run your grocery store, grab all the ingredients and add these mashed potatoes filled with green onions and succulent dungeness crab meat to your holiday menu. It will be like giving your taste buds a Christmas present.
Dungeness crab is much loved here in the Pacific Northwest, you can find it just about anywhere. From Pike’s Place Market to Costco, to the small market just around the corner. It is everywhere. And I’m going to let you in on a little secret: it’s sweet delicate flavor makes me like it more, much more actually, than its more expensive counterpart, king crab. Sit me down in a front of a plate of hot steamed dungeness crab and I am one happy girl. But add that same delicious crab to my all time favorite comfort food, mashed potatoes, and I am down right giddy.
Dungeness Crab Mashed Potatoes Recipe
Dungeness Crab Mashed Potatoes. This Christmas why not jazz up plain ol’ mashed potatoes with succulent Dungeness crab meat?
- 4 yukon gold potatoes (about 1.5 lbs), peeled and cut into large cubes
- 1/4 - 1/2 cup milk
- 2 tablespoons butter
- 2 green onions, green part only, chopped
- 6 ounces fresh dungeness crab meat
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
- Return potatoes to pan pour, in 1/4 cup milk and add in butter. Use a hand held potato masher to mash potatoes. Add remaining 1/4 cup milk if you would like potatoes creamier.
- Add in green onions, dungeness crab meat, garlic powder, pepper and salt. Stir just until combined. Taste and adjust seasoning with more salt and pepper if desired.
While I do recommend dungeness crab with this recipe, I do realize that not everyone has access to it. If you do not, just use whatever kind of fresh lump crab meat you can find. Or if you really want to fancy things up, how about lobster? Enjoy!