Layers of homemade potato chips, fresh crab, diced tomatoes, green peppers, and scallions then topped with a Gouda cream sauce and blue cheese crumbles make this Loaded Crab Poutine out of this world delicious!
Loaded Crab Poutine
This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.
I may have an issue with carbs. Pastas, breads, Idaho® potatoes, pretty much anything carb. Then, take those carbs and top them with my favorite toppings like on this loaded crab poutine, and I’m in heaven!
Do you know what poutine is? You probably do, but until last year when bunches of my friends attending the Food Wine Conference were talking about it, I had never heard of it. I live in a bit of a culinary bubble. In case you do too, poutine is usually French fries topped with cheese curds and gravy. But, the Idaho Potato Commission challenged us Sunday Supper bloggers to come up with nontraditional poutine recipes. Now, my 6-year-old will only eat potatoes as French fries or chips, no other way, and when I used the word “homemade”, I thought it was all over, she wasn’t going to eat it. Only…she loved it! She loves crab and blue cheese, so it turns out that Loaded Crab Poutine was just her thing!
The Idaho® Potato Let’s Poutine recipe contest is open to everyone, with prizes of $500, $200, and $100, plus a ticket to the 2016 Food Wine Conference. You can find all the details and the entry form here.
Just a few tips on making and serving this recipe: The fresh crab can be steamed and cracked open up to a day ahead, then reheated until just warm in a 200 degree F oven. If you need to prepare the chips in batches, they will also keep warm at the same temperature in the oven, and you can keep the sliced potatoes from turning brown by keeping them in a bowl of cold water. Pat them dry with paper towels before frying. The Gouda cream sauce can be prepared a day ahead, and reheated on the stove over low heat.
Read on after the recipe to see all of the other unique poutine recipes shared today, and for more potato recipe ideas connect with Idaho® potatoes on Facebook, Twitter, Pinterest, and Instagram. You can also follow the #SundaySupper Potato Recipes Pinterest board for even more great recipes!
- 2 pounds Idaho® russet potatoes, sliced into 1/4 inch rounds (I left the skins on)
- 1 1/3 pounds fresh or frozen Alaskan snow crab legs
- 1/2 of a green bell pepper diced (3-4 to 1 cup)
- 2 small tomatoes, diced
- 1 scallion, sliced thin (white and green parts)
- 1/2 cup crumbled blue cheese
- Gouda Cream sauce ingredients:
- 1 1/2 cups light cream
- 1 1/2 cups finely shredded Gouda cheese
- 1/2 teaspoon seafood seasoning
- 4 cups vegetable or canola oil for frying the potatoes
Steam the crab legs until hot, about 12 minutes. Crack the crab legs open and remove the crab meat. Keep warm in a 200 degree F oven, covered.
Prepare the Gouda Cream Sauce- Heat the light cream over medium heat until steaming, then slowly whisk in the shredded Gouda, waiting until each addition is fully melted before adding more. Remove from the heat and set aside, reheating if necessary before topping the chips.
Prepare the chips- Heat the oil in a deep frying pan over medium/high heat or preheat a deep fryer. Fry the potatoes, working in batches if needed (don't overcrowd the pan), until golden brown, 7-10 minutes for each batch. Drain onto a paper towel lined oven-safe plate, and keep warm in a 200 degree F oven.
Place the chips on a large platter, top with the diced tomatoes, green peppers, crab meat, scallions, Gouda cream sauce, and crumbled blue cheese. Serve immediately.
The fresh crab can be steamed and cracked open up to a day ahead, then reheated until just warm in a 200 degree F oven. If you need to prepare the chips in batches, they will also keep warm at the same temperature in the oven, and you can keep the sliced potatoes from turning brown by keeping them in a bowl of cold water. Pat them dry with paper towels before frying.. The Gouda cream sauce can be prepared a day ahead, and reheated on the stove over low heat.
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Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement
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