My mom, Linda Fayard, developed this recipe that is often credited to my grandma, Ruby Fayard. In reality, Maw Maw probably cooked thousands of the amazing little things over the course of her years selling them in the Ocean Springs Seafood Market before Katrina; but, the credit lies with Mom :) I have two personal additions that were not included in the original recipe as noted with (*).
16 medium Idaho potatoes
1-5 pound white crab meat
3/4 pound butter
1 pound shredded cheddar
1 pound sour cream
Paul Prudhomme's Vegetable Magic Seasoning
Salt to Taste (There is salt in the vegetable magic so don't overdo it...)
Red cayenne pepper to taste
Paprika garnish
*Old Bay Seasoning garnish
*Pad of butter per potato garnish
Bake potatoes until done. About 1.5 hours for 16. Cut in half lengthwise and scoop out the meat. Reserve the skins for later. Place the meat in a large pot and add butter, cheese, sour cream, and seasonings (all to taste). Mix well until there are no large chunks of potato left. Add the crab and mix it again. Fill the skins back up with potato mixture (it will mound above the skin line.) Sprinkle with paprika and bake or freeze.
*Personally, when I bake them, I sprinkle with Old Bay and stick a pad of butter in the top*
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