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 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.
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 POTATO SALAD RECIPE
Delicious crab potato salad is not your average potato salad. Crab adds so much unique flavor to the dish and makes it an absolute hit on every party. I used real crab claw meat in the recipe but you can substitute it to chopped imitation crab meat.
Provided by Tanya
Categories Appetizers and sides
Time 11m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 327 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1053 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
POTATO MAC CRAB SALAD
Potato salad in Hawaii always has macaroni. Potato mac salad and two scoops rice are the staples on a Hawaiian plate lunch. This recipe comes from the Blue Maui Extension cookbook and I am uploading it so I don't lose it. My recipe book is twenty years old and has already lost its blue cover. Only in Hawaii would a potato mac salad be considered a vegetable.
Provided by Amy in Hawaii
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 378.6, Fat 13.2, SaturatedFat 2.4, Cholesterol 116.4, Sodium 335.6, Carbohydrate 52.1, Fiber 4.3, Sugar 6.7, Protein 13.1
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