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Baked potato with crab and vegetables

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Ingredients for 2 servings:

  • 4 large potatoes
  • salt and pepper
  • 1 garlic clove(s)
  • 2 tsp vegetable oil
  • 150 g crab
  • 600 g leaf spinach, frozen
  • 100 ml vegetable broth (instant 1/2 tsp)
  • 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW 5 P

Pre-cook the potatoes in their skins in boiling salted water for about 15 minutes, then wrap them in aluminum foil, place them on a baking tray, and bake in the oven at 180°C (gas mark 2) for about 15 minutes. Crush the garlic clove and fry briefly in heated oil. Add the prawns, fry briefly on all sides, remove from the pan, and keep warm. Add the spinach, pour in the stock, and simmer for about 5 minutes. Stir in the sour cream and season with salt and pepper. Arrange the spinach on plates, garnish with the prawns, and serve with the baked potatoes. Tip: You can also prepare this dish with other vegetables, such as leeks or tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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