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Loaded Crab Poutine

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!
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 455kcal
Author: Bernadette


  • 2 pounds Idaho® russet potatoes, sliced into ¼ inch rounds (I left the skins on)
  • 1 ⅓ pounds fresh or frozen Alaskan snow crab legs
  • ½ of a green bell pepper diced (3-4 to 1 cup)
  • 2 small tomatoes, diced
  • 1 scallion, sliced thin (white and green parts)
  • ½ cup crumbled blue cheese
  • Gouda Cream sauce ingredients:
  • 1 ½ cups light cream
  • 1 ½ cups finely shredded Gouda cheese
  • ½ 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.


Calories: 455kcal | Carbohydrates: 24g | Protein: 18g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 602mg | Potassium: 707mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 18.6mg | Calcium: 362mg | Iron: 1.4mg