Confetti 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 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.

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.

CONFETTI MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain. Rinse with cold water and drain well., In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

CRAB POTATO SALAD RECIPE

Steps:

• Boil unpeeled potatoes with eggs for about 10 minutes. Transfer eggs in to the bowl filled with cold iced water (its done to peel eggs easily).
• Chop potatoes and eggs and place into the medium size bowl.
• Chop celery, onion and crab meat. Add to the bowl along with corn. Add mayo, mustard, salt and pepper and stir to combine.

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.

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.

BAKED POTATOES WITH CRAB, JALAPEñO AND MINT

Steps:

• Preheat oven to 450.
• Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
• Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
• While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream.
• When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

CONFETTI POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender (do not overcook), drain and cool.
• When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
• Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
• Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.

CONFETTI CRAB SALAD (SOUTH BEACH) PHASE 1

Steps:

• Combine mayonnaise, lemon juice and mustard. Fold in crabmeat, peppers, chives, parsley, salt and pepper.
• Divide salad greens among 4 bowls and top with crab mixture.

CRAB-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

CONFETTI CRAB SALAD

Steps:

• In a large bowl whisk together the mayonnaise, lemon juice, mustard, scallions, all the herbs, salt & pepper until blended.
• Fold in crabmeat, then the bell peppers (& avocado, if using).
• Season with additional salt & pepper, if needed.
• Lay 2 lettuce leaves on each of 4 salad plates & divide the crab salad accordingly ~ Enjoy!