Title: Crab Stuffed Idaho Potatoes
Categories: Vegetables, Fish
Yield: 1 Servings

4 lg Idaho potatoes
1/2 c Non-fat plain yogurt
1/3 c Hot picanlc sauce
1 lb Cooked fresh lump crab
-meal
1/2 c Diced jicama
24 Snow pea pods, blanched
1/4 c Sliced green onions

Rinse potatoes and pat dry: prick several times with a fork. Bake at 425!
for 55 lo 65 minutes or until soft

Combine non-fat plain yogurt and picante sauce in a large saucepan. Cook
over medium low heat: 10 minutes.(s, stirring constantly, or until
thoroughly heated. Do not boil. Add crab and jicama. Cook until thoroughly
heated. stirring constantly.

Divide crab mixture evenly among blossomed potatos. Stand 3 snow peas
upright in one corner of each potato: place 3 snow peas in a fan on plate
under potatoes Sprinkle with onions and serve immediately.

Yeald 4 servings Per serving 330 calories, 30 grams protein, 49 grams
carbohydrate, 2 grams fat (6%), 61milligrams cholesterol , 410 milligrams
sodium

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini