Mashed Potatoes with Crab Marinière

Southern Living
Makes 8 servings


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12 medium-size new potatoes, peeled and quartered (2 1/2 pounds)
1/4 cup sour cream
1 cup butter, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 ounces chopped black truffles (optional)
1 bunch green onions, diced
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/3 cup dry white wine
1 egg yolk, beaten
1 pound fresh lump crabmeat, drained
Red bell pepper cups (optional)


Cook potato in boiling water to cover 20 minutes or until tender; drain. Beat potato at medium speed with an electric mixer until smooth. Stir in sour cream, 1/2 cup butter, 1/2 teaspoon salt, pepper, and, if desired, truffles. Keep warm.

Melt remaining 1/2 cup butter in a skillet over medium-high heat; add green onions, and sauté 2 minutes or until tender. Stir in flour; cook, stirring constantly, 5 minutes. Gradually stir in milk. Stir in salt, red pepper, and wine. Reduce heat, and cook, stirring occasionally, 10 minutes or until thickened.

Stir 1 cup hot mixture into beaten egg yolk; stir into remaining hot mixture. Cook, stirring often, 5 minutes. Add crabmeat, tossing gently.

Pipe or spoon potato mixture evenly into Potato Baskets, if desired; top evenly with crab sauce. Place in bell pepper cups, if desired.

Created date

December 1999