Best 4 Crab Potato Salad Recipes
Calling all seafood and potato lovers! Indulge in a culinary delight that harmoniously blends the flavors of the sea and the earth - Crab and Potato Salad. This delectable dish is a symphony of textures and tastes, featuring succulent crab meat, tender potatoes, a medley of crisp vegetables, and a creamy, tangy dressing.
In this article, we present a collection of three unique Crab and Potato Salad recipes that cater to diverse preferences and dietary choices. From the classic mayonnaise-based salad to a lighter version with a yogurt dressing, and a vegan option that celebrates plant-based ingredients, there's a recipe here for every palate.
Our "Classic Crab and Potato Salad" recipe embodies tradition with its rich and creamy mayonnaise dressing, complemented by a symphony of flavors from celery, red onion, and hard-boiled eggs. For those seeking a healthier alternative, the "Lightened-Up Crab and Potato Salad" offers a guilt-free indulgence with a tangy yogurt-based dressing, while still retaining the classic flavors of the dish.
Last but not least, our "Vegan Crab and Potato Salad" is a testament to the versatility of plant-based cuisine. This innovative recipe uses artichoke hearts and hearts of palm to create a seafood-like texture, tossed in a creamy vegan dressing.
No matter your dietary preferences, these Crab and Potato Salad recipes promise an explosion of flavors and textures that will tantalize your taste buds. Get ready to embark on a culinary journey that celebrates the bounty of the sea and the earth.
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:
- Use high-quality crab meat. Fresh or frozen lump crab meat is best, but you can also use canned crab meat if you're in a pinch.
- Boil the potatoes until they're tender but still hold their shape. You don't want them to be mushy.
- Flake the crab meat gently. You don't want to break it up too much.
- Use a light hand when mixing the salad. You don't want to overmix it, or the potatoes will break up.
- Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld.
- Serve the salad with your favorite sides. Some popular options include coleslaw, potato chips, and fruit salad.
Conclusion:
Crab potato salad is a classic summer dish that's perfect for potlucks, picnics, and backyard barbecues. It's easy to make and always a crowd-pleaser. With its creamy dressing, tender potatoes, and succulent crab meat, this salad is sure to be a hit at your next gathering. So next time you're looking for a delicious and refreshing salad, give this crab potato salad a try. You won't be disappointed!
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