Baked Crab Potatoes



INGREDIENTS:

2 c  Crabmeat

4 lg Baking potatoes

4 T  butter

1/2 c  onion; chopped

1/2 c  mushrooms; sliced

Ground pepper to taste

1 c  Dry vermouth

2 T  Low-fat plain yogurt

2 T  Sour cream

1/4 c  Half and half

3/4 c  Gruyere cheese

DIRECTIONS:

1. Clean and bake potatoes.  Cool slightly and cut in half,
lengthwise. Place pulp into bowl, leaving about 1/4-inch
shell.  Reserve skins and mash pulp. Melt butter in skillet
and saute onion until it takes on a light coloring (about
15-20 minutes).  Add mushrooms and saute another 5 minutes.
Add the crabmeat and pepper.  Add vermouth and bring to a
boil.  Make sure you stir frequently.  Cook mixture until
liquid is absorbed.  Remove from heat and add yogurt and
sour cream, then add half and half. Combine crabmeat, onion
mixture, pulp from potato, and about 1/2 of cheese.  Add
additional ground black pepper and a bit more half and half
if desired.  Place the mixture into the potato skins.
Sprinkle with additional 1/4 cup cheese.  Bake at 400
degrees F. until cheese bubbles. 



Baked Crab Potatoes