Crab Smashed Potatoes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Potatoes microwaved with water till tender, smashed rough, then topped with a creamy crab mix. Garlic butter bastes each bite, bacon crumbles add crunch. Broiled till crispy edges bubble and brown. A riff on the classic smashed potato, upgraded with seafood richness and smoky notes. Timing flexible by feel and sight. Butter melts with garlic scent; edges golden signal readiness. Practical tweaks included for substitutions and common hiccups in texture or flavor balance.
Prep:
20 min
Cook:
22 min
Total:
42 min
Servings:
8 servings
#American
#seafood
#comfort food
#potatoes
#baking
Microwaving potatoes with some water speeds up the softening without steaming them soggy. Smash rough, not pulverized; texture makes all the difference. Butter warmed with garlic and a kick—from hot sauce—throws flavor deep in. The crab mix isn’t just cream cheese slapped on. Mayo smooths, cheddar sharpens, Worcestershire gives umami punch. Garlic and onion powders tweak depth. Bacon? Crunch contrast that saves the day when creamy’s overwhelming. Baking till edges bubble, skin crisps to a crackle finish. No rigid times—watch, smell, poke. If edges brown before bubbling, drop temp a bit. Experimented with shrimp swap when crab was short, absolutely worked. This isn’t a delicate soufflé. Rustic, brash, layered, yet approachable.
Ingredients
- 8 small Yukon Gold potatoes
- 1 1/2 cups water
- 4 tablespoons unsalted butter
- 1 teaspoon hot sauce (think Frank's but swap with Sriracha if needed)
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 3 cloves garlic minced
- 6 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1 cup sharp white cheddar shredded (switch up with asiago or pepper jack for twist)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 8 ounces lump crab meat (fresh, canned, or substitute cooked shrimp minced finely)
- 6 slices thick-cut bacon cooked and crumbled
- Chopped parsley, chives or scallions for garnish
About the ingredients
Potatoes: Yukon Golds are forgiving and waxy—hold shape after smashing. Russets work too but mash better; can get pasty if overdone. Water in microwave prevents drying out and insures steaming plus microwaving together. Butter mix: Swap hot sauce for garlic chili paste or even chipotle for smoky heat. Garlic is raw, adds punch but be cautious of bitterness if overcooked. Cheese: Sharp cheddar stands up against crab’s sweetness; asiago or aged gouda adds complexity. Mayonnaise could be Greek yogurt for lighter, tangier fold-in. Crab: Fresh lump ideal but canned or imitation crab works in pinch; shrimp minced fine adds texture and shellfish flavor twist. Bacon: Thick cut preferred for chewiness, crisp. Garnish unrestricted—fresh herbs brighten heavy bites—parsley traditional, scallions add bite.
Method
Prep potatoes
- Preheat oven to 410 degrees F. Line baking sheet with parchment paper to catch drips and ease cleanup.
- Pierce each potato thoroughly—fork pokes or knife slashes. Place in deep microwave-safe bowl with 1 1/2 cups water. Microwave high for 9-11 minutes depending on size. They want soft, fork slides easily, not mushy.
- Drain, arrange potatoes spaced out on baking sheet. Using bottom of sturdy glass, smash each potato to about 1/2 inch thick, some skin cracking showing. Don’t pulverize; keep texture. Set aside.
Make garlic butter
- Mix butter, hot sauce, coarse salt, black pepper and minced garlic in small microwave-safe bowl. Microwave 30-40 seconds, stopping to stir. Butter melts silky, garlic aroma wakes up kitchen. Watch so garlic doesn’t burn—stir to cool evenly. Leave to rest, flavors marry.
Make crab topping
- In small bowl mix cream cheese, mayo, cheddar, Worcestershire, garlic powder, onion powder, kosher salt and white pepper. Use electric mixer if you have one. Mixture should be creamy but thick enough to mound.
- Gently fold crab meat into the cheese mixture, careful not to break lumps too much—want some chunkiness, not paste.
Assemble
- Brush each smashed potato with garlic butter, seem generous but don’t drown. Dollop crab mixture evenly atop potatoes, spreading slightly.
- More garlic butter over crab topping, coats it, adds shine and richness.
- Sprinkle crumbled bacon all over each potato. This crunch contrast is key.
- Bake 13-17 minutes. Watch edges closely. They turn golden brown, bubbling sign cheese is melting and crust forming. Skin should get crisp, potatoes hot through.
- Remove, scatter green herbs — parsley, chives, scallions — fresh pop on top.
- Serve warm. Expect crispy edges, creamy, tangy crab, mellow buttery heat in every bite.
Cooking tips
Piercing potatoes helps steam in microwave, crucial or you get dense texture inside. Water in bowl is a shortcut steam oven—don’t skip. Smash potatoes with bottom of glass or small flat spatula; forceful but gentle breaks skin partially—risky to overdo or end up mush. Butter mixture: don’t microwave garlic long—turns bitter fast. Stirring helps maintain balance, meld flavors. Crab topping benefits from mixer to avoid lumps but folding ensures crab lumps stay intact—impacts texture hugely. Assembling: coat with butter twice—once under crab for moisture, once on top to brown. Baking temperature high but not broil; you want gentle bubbling not burnt edges. Watch edges, smell important—sharp nutty scent means ready. Remove before potatoes dry out. Adding herbs last prevents wilting or bitterness. Timing varies by potato size and oven quirks—check often, rely on senses, not just minutes.
Chef's notes
- 💡 Microwaving potatoes with water prevents drying but steam is key—pierce skin well, lets moisture circulate inside. Timing varies depending on potato sizes. Watch for soft but not collapsing. Smash with glass bottom, partial skin cracking ok; texture matters, keep chunks, don’t puree. Over smashing leads to pasty mess.
- 💡 Garlic butter mix—heat gently, 30-40 seconds max. Stir often so garlic doesn’t burn or turn bitter. Raw garlic in butter adds punch but cooking changes flavor fast. Use hot sauce interchangeably with chili paste or chipotle if you want smoky heat. Butter aroma good sign it’s ready, melts should be silky smooth.
- 💡 Crab mixture needs thick consistency to mound, not run. Mixer helps but too much breaks crab lumps—fold gently by hand for chunkiness. Mayonnaise swaps well with Greek yogurt for lighter tang; cheeses like asiago or pepper jack tweak sharpness but shredded sharp cheddar holds up best to crab sweetness and baking.
- 💡 Layer garlic butter twice—under crab topping and over it. Adds moisture plus golden glaze after broiling. Bacon crumbled on top adds texture contrast, crunchy bite against creamy crab. Thick cut bacon preferred, pan-fry crisp but not burnt. Herbs last step, sprinkle fresh parsley, chives, scallions to brighten heavy flavors without wilting or bitterness.
- 💡 Oven temp hits 410°F but watch carefully—edges brown before bubbling means drop temp a bit. Baking 13-17 mins variable depending on oven quirks, size, moisture load. Look for bubbling cheese, crisp skin crackle. Aroma changes from sharp cheddar nutty to garlicky buttery signals near done. Timing is sensory, not rigid.
Common questions
Can I use different potatoes?
Yukon Gold preferred for waxy hold; Russets mash finer but risk pasty. Sweet potatoes possible but flavor changes drastically. Test microscopy softness before smashing. Texture shifts with varieties, expect adjustment.
Substitute crab with shrimp?
Yes, minced cooked shrimp works. Adds shellfish sweetness but texture slightly different. Canned crab or imitation also okay but flavor less fresh. Crab lumps preserve contrast, don’t overmix. Flavor balance shifts slightly with swaps, adjust seasoning.
How to fix dry potatoes after baking?
Moisture lacked—brush more garlic butter before second bake or mid-cook. Cover loosely with foil if edges crisp too fast. Soggy skin means oversteamed initially or water too much in microwave. Adjust smash thickness, gentler on size.
Best way to store leftovers?
Cool completely then refrigerate in airtight container. Reheat oven 350°F covered to warm through, preserve crispness. Microwave possible but lose texture. Use within 2 days max, crab delicate. Herbs fresh added after reheating to revive freshness.
