Best Crab Potato Salad Recipes

KIKUCHAN'S POTATO-CRAB SALAD

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.

CRAB BOIL POTATO SALAD

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

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.

WARM CRAB AND POTATO SALAD

Steps:

• Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.
• Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls.
• Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.

CRAB AND POTATO SALAD

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.

CONFETTI CRAB & POTATO SALAD

Steps:

• 1. Place potatoes in cold water in a large pot. Bring to a boil, and cook for 15 minutes or until just tender. Cool completely. 2. Dice the potatoes, and toss with the diced red onion and celery in a large serving bowl. 3. Combine the mayonnaise, Dijon mustard, lemon zest, and Old Bay seasoning in a small bowl. 4. Toss together the potato mixture with the dressing. 5. Add the crabmeat and toss gently. 6. Toss the avocado in the lemon juice, and place the diced avocado on top of the salad. 7. Garnish with lemon slices.

CRAB SALAD STUFFED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F.
• Bake the potatoes until soft, about 40 minutes depending on the size.
• Heat the oil in a deep fryer to 375 degrees F.
• Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for another use. Place the potato skins into the fryer until they become brown and crispy.
• Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
• Mix the crab with the mayonnaise, Dijon, green onions, and chives.
• Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.

CRAB SALAD STUFFED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F.
• Bake the potatoes until soft, about 40 minutes depending on the size.
• Heat the oil in a deep fryer to 375 degrees F.
• Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
• Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.
• For the Root Vegetable Mash:
• Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes from the Crab Salad Stuffed Potato Skins, recipe follows, if desired to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.

POTATO MAC CRAB SALAD

Steps:

• Boil potatoes in salted water until soft when pierced with a fork,drain; cool.
• Cook macaroni in salted water according to package directions until done and drain in colander. Other pastas can also be used i.e. ditalini, small shells, spaghetti, penne.
• 3 While potatoes are cooking, mix together vinegar, sugar, and msg in a small bowl until blended and sugar is dissolved. Add minced onions and dried shrimp to mixture and set aside at least 10 minutes to marinate.
• Peel potatoes if you don't want the skin on and cut the potatoes into 1/2 inch cubes while they are still warm.
• Place potatoes in a large mixing bowl and add salt to taste.
• Add drained macaroni to potatoes in the bowl.
• Add vinegar mixture while gently turning the potatoes and macaroni until they are coated with the marinade.
• Remove any bones from crab and shred meat.
• Add crab to salad and mix well.
• Cook frozen peas in boiling water until they turn bright green, drain, cool, and add to mixture in the bowl.
• cut the hardboiled eggs and add to potato mixture.
• Salt and pepper to taste.
• Add mayonaise. Use additional mayonaise if needed. Do not add too much.
• Tuna, surimi, or kamabuko can be substituted for the canned crab. I like to use canned crab and surimi.
• Olives can be used instead of or in addition to the peas. Adjust for the salt in the olives. Grated carrots can also be added for color and sweetness.
• Instead of vinegar, pickle juice or pickle relish can be used.
• Mix well and level salad in the bowl. Place a piece of plastic wrap directly on salad surface and press to eliminate air. This will help keep the salad from drying out on top. Placing salad in a large ziploc bag and pressing the air out does the same thing and is easier to store in the refrigerator.
• I like to use celery salt instead of plain salt.
• Chill for at least 4 hours for the flavors to blend. Keep refrigerated until served.

CRAB SALAD STUFFED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F. Bake the potatoes until soft, about 40 minutes depending on the size. Heat the oil in a deep fryer to 375 degrees F. Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature. Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.
• For the Root Vegetable Mash: Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes from the Crab Salad Stuffed Potato Skins, recipe follows, if desired to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.

ACKEE AND POTATO SOUP WITH CRAB SALAD

Steps:

• In a medium size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent. Then add potatoes and bouquet garni. Stirring the ingredients until you smell the herbs. Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes. Add ackee and simmer for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper.
• In the center of a shallow soup bowl, mound a small portion of the Crab Salad. Gently ladle about 6 to 8 ounces of the soup around the crab mound.
• Mix all the ingredients in bowl.
• To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.