Directions:

1. Bake Potatoes - we usually bake extra ones at dinner the night before and use the leftovers the next day for our "boats". Reset oven to 'BROIL'.
2.Cut each baked potato in half lengthwise. Scoop out potato, leaving about 1/2 diameter of potato inside the skin so the "boat" sits nicely on the plate. Set aside.
3. Mix together chopped ingredients, spices, hot sauce, worceshire, and mayo thoroughly in a large bowl. Gently fold in the crab being careful not to break up the lumps.
4. Scoop 1/4 of the crab mixture into each potato "boat" Place under the broiler until the top browns slightly.
5. Remove from broiler. Sprinkle the cheese on top, sprinkle withe salt and pepper, return to the broiler. Allow to broil til the cheese melts and starts to buble and brown.
6. Serve immediately with a side or salad of your choice.

*Tip: Some people don't like the 'crunch' of the raw veggies in a seafood salad. As an alternate taste, you can lightly saute the celery, carrots and red onions in a little olive oil or butter before adding them to the mayo/spice mixture. This gives the dish more of a crabcake texture and less of a fresh salad taste.

This is an easy recipe that we enjoy at the shore. Since Pittsburgh isn't the best place to catch fresh Maryland Blue Crabs, you can open up a one pound can of LUMP crab meat. If you are on a budget, tuna will substitute in this recipe. This recipe serves four.