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.
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
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.
MACARONI CRABMEAT SALAD
Southern Living; I don't like heavily mayonnaised pasta salads, but 1/2 cup is a little dry for even my liking. I add a couple more tablespoons. Add as much as you like.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare macaroni according to the package directions; drain and let cool.
- Add cooled macaroni and remaining ingredients to a large mixing bowl; stir gently to combine.
- Cover and chill several hours; adjust seasoning to taste.
- Sprinkle with paprika right before serving, if desired.
Nutrition Facts : Calories 168.3, Fat 8.2, SaturatedFat 1.7, Cholesterol 70, Sodium 398.3, Carbohydrate 14.5, Fiber 0.8, Sugar 2.3, Protein 9
BAKED POTATO SALAD
Variation of a friend's recipe that I love. My husband loves macaroni noodles in his potato salad, however, please feel free to add the things that you love in your salad. This salad is meant to be served warm. Leftovers will need to be refrigerated and combined with additional mayonaise because the egg will separate from the mayonaise.
Provided by toninalani
Categories Potato
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- 1) Boil potatoes in salted water until just slightly el dente (you will be baking salad an additional 15 mins in the oven).
- 2) When potatoes are cooled, cube into 2" pieces.
- 3) In a large bowl, combine potatoes, mayonaise, onions, imitation crab meat, salt, garlic powder, and pepper. Mix until will combined.
- 4) Place salad mixture into a 13x9x2-inch baking pan and cook in a pre-heated 350 degree oven for approximately 12-15 minutes.
- 5) Top salad with paprikia and cool for at least 30 minutes before serving.
Nutrition Facts : Calories 193.7, Fat 6.9, SaturatedFat 1.5, Cholesterol 114.5, Sodium 825.6, Carbohydrate 24.9, Fiber 1.8, Sugar 2, Protein 8.5
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