Surimi and Bacon Russets
5 large russet potatoes
1 package Surimi (imitation crab meat)
9 slices of bacon
1 (8 oz.) pkg shredded cheddar cheese
1/2 med. onion, cut into small strips
butter
garlic powder to taste
Tony Cachere's Creole seasoning, to taste
Preheat oven to 350 degrees;
In a small skillet, fry bacon; drain on paper towels, then crumble it up.
Dice potatoes into small bite size pieces.
Cut Surimi into bite size chunks.
In a large mixing bowl, fold together gently the Surimi, crumbled bacon, and onion strips.
Spray cooking spray in the bottom of a 9x13 casserole dish.
Cover the casserole dish bottom with diced potatoes.
Sprinkle garlic powder and Tony's over the potatoes to taste.
Spread the Surimi mixture evenly over the potatoes.
Dollop the butter in 4-6 places on top, cover with foil and bake 45 minutes or until potatoes are soft.
Remove from oven and discard foil; cover with the whole bag of shredded cheddar.
Place back in the oven until the cheese melts; about 4 or 5 minutes.
Serves 4 generously
5 large russet potatoes
1 package Surimi (imitation crab meat)
9 slices of bacon
1 (8 oz.) pkg shredded cheddar cheese
1/2 med. onion, cut into small strips
butter
garlic powder to taste
Tony Cachere's Creole seasoning, to taste
Preheat oven to 350 degrees;
In a small skillet, fry bacon; drain on paper towels, then crumble it up.
Dice potatoes into small bite size pieces.
Cut Surimi into bite size chunks.
In a large mixing bowl, fold together gently the Surimi, crumbled bacon, and onion strips.
Spray cooking spray in the bottom of a 9x13 casserole dish.
Cover the casserole dish bottom with diced potatoes.
Sprinkle garlic powder and Tony's over the potatoes to taste.
Spread the Surimi mixture evenly over the potatoes.
Dollop the butter in 4-6 places on top, cover with foil and bake 45 minutes or until potatoes are soft.
Remove from oven and discard foil; cover with the whole bag of shredded cheddar.
Place back in the oven until the cheese melts; about 4 or 5 minutes.
Serves 4 generously
