Creamy Crab-Filled Potato Nests
3 cups shoestring potatoes
1 egg white
1/2 medium red bell pepper
3 green onions with tops divided
1 (6-ounce) can lump crabmeat drained
1/2 cup shredded Monterey Jack cheese divided
1/4 cup light mayonnaise
1/2 teaspoon Dijon style mustard
1. Preheat oven to 450 degrees F. Spray cups of Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Place shoestring potatoes into large resealable plastic bag; gently press bag to break potatoes into small pieces. Place into Pampered Chef Classic Batter Bowl; add egg white and toss to coat using Pampered Chef Small Mix 'N Scraper. Using large Pampered Chef Adjustable Measuring Spoon (about 1 tablespoon), divide potato mixture evenly among cups of pan. Press tops with Pampered Chef Mini-Tart Shaper to make indentations; bake 3-5 minutes or just until edges of nests begin to brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack.
2. Meanwhile, on Pampered Chef Cutting Board, finely chop bell pepper using Pampered Chef Food Chopper; blot dry with paper towels. Slice green onions, reserving green tops for garnish. Cut lemon in half crosswise; using head of Pampered Chef Stainless Whisk as reamer, juice lemon to measure 1 tablespoon. In clean Batter Bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 cup of the cheese, mayonnaise and mustard; mix well.
3. Divide crab mixture evenly among nests using clean Pampered Chef Adjustable Measuring Spoon (about 2 teaspoons) and sprinkle with remaining cheese. Bake 5-7 minutes or until crab mixture is hot and cheese is melted. Remove pan from oven to cooling rack. Garnish with reserved green onion tops.