Servings: 30

2 lbs of baby potatoes-red potatoes, white potatoes, or Yukon golds, about 1 to 1½ inches in diameter. 2 lbs of baby potatoes-red potatoes, white potatoes, or Yukon golds, about 1 to 1½ inches in diameter.
1 tsp kosher salt 1 tsp kosher salt
½ lb crabmeat, drained ½ lb crabmeat, drained
1 scallion, finely chopped 1 scallion, finely chopped
1 clove garlic, finely minced 1 clove garlic, finely minced
2 tbsp mayonnaise 2 tbsp mayonnaise
1 tbsp finely chopped red bell pepper 1 tbsp finely chopped red bell pepper
2 tbsp finely chopped Italian parsley 2 tbsp finely chopped Italian parsley
¼ tsp kosher salt ¼ tsp kosher salt
⅛ tsp cayenne pepper ⅛ tsp cayenne pepper
2 tsp breadcrumbs 2 tsp breadcrumbs
 
Garnish: subheading: Garnish:
Zest of 1 lemon Zest of 1 lemon
2 tbsp finely chopped fresh dill 2 tbsp finely chopped fresh dill

Wash the potatoes and place in a saucepan and cover with water by 2 inches. Add the kosher salt; bring to a boil. Reduce the heat to a simmer and cook the potatoes for 15 minutes, or until fork tender. Drain. Cool.
While potatoes are cooling, make the Crabmeat stuffing: In a medium bowl, combine crabmeat, scallion, garlic, mayonnaise, red bell pepper, Italian parsley, salt, cayenne pepper, and breadcrumbs.
Cut each potato in half horizontally. Cut a little off the bottom of each half so that the potatoes can stand upright. With a small serrated spoon, remove the center of the potato to make a vessel to hold the filling. Fill each potato half with about 1 tsp of the crabmeat mixture.
Place on a serving platter; garnish with lemon zest and chopped dill. Refrigerate until ready to serve (It can be made several hours ahead.

Makes: 30. Active: 45 minutes. Total: 45 minutes.  Makes: 30. Active: 45 minutes. Total: 45 minutes.