Warm Crab And Potato Salad Food

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WARM CRAB AND POTATO SALAD



Warm Crab and Potato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered
2 green onions, thinly sliced
1 1/2 pounds lump crabmeat, picked over
1 jalapeno, finely diced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Carrot-Habanero Broth, recipe follows
3 cups fresh carrot juice (about 2 pounds, juiced)
1 teaspoon whole fennel seeds
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/2 habanero chile, chopped
Salt

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.

BAKED POTATO SALAD



Baked Potato Salad image

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

2 lbs baking potatoes, skin removed
1/2 cup mayonnaise
5 eggs, hard boiled and finely chopped
10 ounces imitation crabmeat
1/4 cup white onion, finely chopped
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon mild paprika

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

POTATO CRAB CASSEROLE



Potato Crab Casserole image

I had some crabmeat and didn't want to do crab cakes, also had some O'Brien potatoes I needed to use, so I came up with this concoction.

Provided by mightyro_cooking4u

Categories     Crab

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb crabmeat (I used Phillips claw meat)
26 ounces ore ida o'brien frozen hash browns with onions and peppers (thawed)
1 cup mayonnaise
1 teaspoon creole seasoning
1 teaspoon Old Bay Seasoning
breadcrumbs
1 tablespoon oil
butter

Steps:

  • Heat oil in 12" skillet. Cook potatoes in oil for about 5 minutes.
  • Combine mayonnaise,Creole seasoning, Old Bay in a bowl. Whisk until smooth.
  • Add potatoes to mayo mixture, toss to combine. Add crab meat to potatoe mixture,toss lightly with a fork to combine.
  • Spray a 8x8 inch dish with non-stick spray. Add mixture to dish, sprinkle bread crumbs on top and butter on top of bread crumbs.
  • Bake at 350 degrees for 45 minutes, or until lightly browned.

Nutrition Facts : Calories 329.6, Fat 16, SaturatedFat 2.4, Cholesterol 41.9, Sodium 950.7, Carbohydrate 30.8, Fiber 2.3, Sugar 2.5, Protein 16.4

KIKUCHAN'S POTATO-CRAB SALAD



Kikuchan's Potato-Crab Salad image

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

6 small russet potatoes
3 hard-cooked eggs, chopped
1 (6 ounce) can lump crabmeat, drained
1 (2.25 ounce) can sliced black olives, drained
½ carrot, grated
½ cup mayonnaise, or to taste
½ teaspoon white sugar
salt and pepper to taste

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

WARM (OR COLD) POTATO SALAD



Warm (Or Cold) Potato Salad image

This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.

Provided by Marg CaymanDesigns

Categories     Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs red potatoes, with skins
2 eggs
3/4 cup mayonnaise
1 tablespoon prepared yellow mustard
salt
pepper

Steps:

  • Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
  • Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
  • Bring to a boil, reduce heat and boil for 11 minutes.
  • Drain.
  • Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
  • Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
  • Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.

POTATO MAC CRAB SALAD



Potato Mac Crab Salad image

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

4 -5 salad potatoes
1/2 lb elbow macaroni
4 1/2 ounces canned crabmeat
4 hard-boiled eggs
1 cup frozen peas
1 large carrot, grated
1 tablespoon finely minced onion
2 tablespoons japanese vinegar
1 tablespoon sugar
1/2 teaspoon msg (optional)
3 -4 dried shrimp, chopped fine (ebi)
1 cup mayonnaise
1/2 teaspoon paprika
salt
pepper

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

CRAB AND POTATO SALAD



Crab and Potato Salad image

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

1 c crab meat (see my recipe for crab boil seasoning if you plan on cooking your own)
2 lb small potatoes, new red
2 eggs
1/2 c corn kernels
1/4 c salad macaroni, cooked
1 c mayonnaise, prefer hellman's or best foods, more or less to your liking
1/4 c minced celery
2 Tbsp minced onion
1 tsp cajun seasoning, i use tony chacherre's
1 Tbsp grated frozen lemon, see my recipe
1/2 tsp salt and pepper, to taste
1 Tbsp fresh parsley, minced

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.

HOT SEAFOOD POTATO SALAD



Hot Seafood Potato Salad image

Make and share this Hot Seafood Potato Salad recipe from Food.com.

Provided by buckeyes2008

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
1 egg (slightly beaten)
10 3/4 ounces canned cream of celery soup
black pepper
1/4 cup white onion (chopped)
8 water chestnuts (chopped)
1 cup crabmeat (flaked)
1 cup boiled shrimp (chopped)
1 lb potato (cooked & diced)
1/2 cup bread or 1/2 cup cracker crumb
1 tablespoon butter (melted) or 1 tablespoon margarine (melted)

Steps:

  • Preheat oven to 350°F
  • In a large bowl, combine mayo, egg, soup, pepper, onions, and water chestnuts.
  • Gently mix in crab, shrimp, and potatoes.
  • Put into a 8 x 8 baking pan.
  • Combine bread crumbs and butter and sprinkle over seafood mixture.
  • Bake for 30 minutes.
  • Serve HOT.

Nutrition Facts : Calories 336.4, Fat 18.7, SaturatedFat 4.1, Cholesterol 129.8, Sodium 799.4, Carbohydrate 31.2, Fiber 2.5, Sugar 4.8, Protein 12

HOT CRAB CASSEROLE



Hot Crab Casserole image

Make and share this Hot Crab Casserole recipe from Food.com.

Provided by Parsley

Categories     Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped red bell pepper, can use green
1/2 cup crushed cracker
8 ounces cream cheese, softened
8 ounces sour cream
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2-1 teaspoon hot sauce, favorite brand
1 teaspoon Old Bay Seasoning
1/2 teaspoon paprika
1/4-1/2 teaspoon garlic powder
1/4 teaspoon pepper
salt, to taste
1 lb crabmeat, preferably lump, you could you imitation I suppose
1 cup grated cheddar cheese, gouda works well, too

Steps:

  • Preheat oven to 350.
  • In a skillet or saucepan, melt butter. Saute onions and peppers over medium heat until tender; stir in the crushed crackers; remove from heat.
  • In a mixing bowl, beat together cream cheese, sour cream, worcestershire, hot sauce, and dry seasonings.
  • Stir in the sauteed onion/pepper/cracker mixture.
  • Gently fold in the crabmeat -- careful not to break up the lumps too much.
  • Pour into a 2-1/2 - 3 quart casserole dish. Bake uncovered for 20 minutes at 350. Remove from oven and stir. Sprinkle cheese on top and return to oven for another 10 minutes.

Nutrition Facts : Calories 453.8, Fat 35, SaturatedFat 19.5, Cholesterol 118.3, Sodium 1054.6, Carbohydrate 11.8, Fiber 0.6, Sugar 2.4, Protein 23.5

HOT CRAB SALAD



Hot Crab Salad image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1/2 cup crushed butter crackers
2 cups Alaskan king crabmeat, cut into bite-sized pieces
1/2 cup mayonnaise
2 scallions, finely sliced
1 stalk celery, finely diced
1/2 teaspoon Worcestershire
1 tablespoon lemon juice
Hot sauce, to taste
1 tablespoon chopped parsley
Salt and pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Combine all the ingredients, except the crackers, and place in 4 individual ramekins or 1 large gratin dish. Top evenly with crushed butter crackers. Bake in oven for 20 - 25 minutes, until heated through.

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