Best 4 Crab Potato Salad Recipes
Crab potato salad, a vibrant medley of flavors and textures, is a captivating dish that tantalizes the taste buds. Whether you are hosting an intimate gathering, enjoying a summer picnic, or simply craving a satisfying meal, this culinary gem is sure to hit the spot. With its succulent crab meat, tender potatoes, refreshing vegetables, and a creamy, tangy dressing, crab potato salad embodies the essence of a perfect side dish or a light main course. Embark on a journey of culinary exploration as we delve into the realm of crab potato salad, uncovering its origins, variations, and the secrets to crafting this delectable dish at home.
Here are our top 4 tried and tested recipes!
KIKUCHAN'S POTATO-CRAB SALAD
A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard
Provided by KIKUKAT
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
- In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 27 g, Cholesterol 92.3 mg, Fat 8 g, Fiber 3.2 g, Protein 9.5 g, SaturatedFat 1.5 g, Sodium 315.9 mg, Sugar 2.5 g
CRAB BOIL POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat.
CRAB POTATO SALAD
"This recipe has been in my husband's family for 100 years," says Clarice Schweitzer of Sun City, Arizona. "The only change I've made is to replace the canned crab with imitation crabmeat. It's always a success at get-togethers."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, crab, onion, salt, pepper and dill. Add mayonnaise; toss to coat. Refrigerate for 2-3 hours before serving.
Nutrition Facts : Calories 479 calories, Fat 44g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 508mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CRAB AND POTATO SALAD
Saw this recipe at Food Network and decided to tinker with it to make it my own. It's kind of like a crab boil in a salad, so tasty! Makes me think of summertime at the beach. You can boil your own crab, buy it cooked, or even use "krab" if you like! Fresh corn is going to be available here in Florida soon, wouldn't some...
Provided by Julie Madawi
Categories Other Salads
Time 30m
Number Of Ingredients 12
Steps:
- 1. Boil whole red potatoes in salted water until tender, 12-15 minutes, cool and slice large ones into quarters, small in half. Boil the eggs, cool and dice. If using fresh corn, steam or boil until crisp tender, cool and cut off the cob. Add the potatoes, macaroni, and corn to a large bowl and mix together.
- 2. In a small bowl, combine mayo, eggs, celery, onions, lemon and spices. Add to potato mixture and blend together. Taste to check the seasoning (my favorite part!). Garnish with fresh minced parsley.
- 3. Salad can be served warm or chilled, refrigerate to keep fresh.
Tips:
- Choose fresh crab meat. Fresh crab meat has a sweet, delicate flavor that is perfect for potato salad. If you can't find fresh crab meat, you can use frozen or canned crab meat, but the flavor will not be as good.
- Boil the potatoes until they are tender but not mushy. You want the potatoes to hold their shape when you add them to the salad.
- Use a variety of vegetables in your salad. This will add color, texture, and flavor. Some good choices include celery, onion, red bell pepper, and cucumber.
- Make the dressing ahead of time. This will give the flavors time to meld together. You can store the dressing in the refrigerator for up to 3 days.
- Garnish the salad with fresh herbs. This will add a pop of color and flavor. Some good choices include parsley, cilantro, and chives.
Conclusion:
Crab potato salad is a delicious and easy-to-make dish that is perfect for a summer gathering. With its combination of sweet crab meat, tender potatoes, and flavorful vegetables, this salad is sure to be a hit. So next time you're looking for a light and refreshing dish, give crab potato salad a try. You won't be disappointed!
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