Aurora Catering's

New Potatoes Stuffed with Crabmeat
Yield about 200 Hors d’oeuvres

Ingredients
2 CUPS ZATARAIN’S CONCENTRATED LIQUID CRAB BOIL
2 CUPS ZATARAIN’S COMPLETE CRAB BOIL (DRY)
1/2 CUP GROUND CAYENNE PEPPER
1/2 CUP GRANULATED GARLIC

20 LBS SIZE B - RED NEW POTATOES


Stuffing

2 LBS CRAB CLAW MEAT
2 TBSP MAYONNAISE
1 TSP YELLOW MUSTARD
1 CUP FINELY DICED ONIONS
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LOUISIANA HOT SAUCE (Cayenne Based)
4 EGGS (Hard-boiled & Minced)
1 CUP SOUR CREAM
1/4 LB SHREDDED CHEDDAR CHEESE
3 SPRIGS FRESH PARSLEY (Chopped fine)

Method
Fill an 80 quart pot, about 2/3 filled with water. Add the seasonings and bring to boil. Place the new potatoes in a crawfish boiling strainer and boil for about 15 minutes. Watch the potatoes carefully, occasionally remove a medium sized potato, cut in half and check for doneness. Do not over cook, the potato should be firm throughout. Remove the potatoes from the boiling water and allow them to cool.

Meanwhile, combine all of the stuffing ingredients in bowl and mix thoroughly. Refrigerate.

Red new potatoes are usually circular to oblong in shape. Use a sharp fillet knife and cut the potato about 1/3 down from what may be considered the top. Turn the potato upside down and make a very small parallel cut, this will allow the potato to sit upright on. Next, use the small end of a melon baller to hollow out the new potatoes.

Stuff the new potatoes with the crab meat stuffing.



Plate Presentation

Sprinkle with paprika and arrange on a serving tray. (For hotter taste buds, sprinkle with cayenne pepper.)



Chef's Notes:
This is a great hors d’oeuvre that can be prepared a day in advance then “set-out” when guests arrive.


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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 2012 Aurora Catering, Inc. All rights reserved.
Revised: May 05, 2012.