This is a really easy recipe and it is a good way to use up potatoes which are going soft. Once you have cooked the potatoes to that ‘only just tender’ stage (any longer and they will not hold their shape) then you need to let them cool and add the seafood, onion, seasonings and mayonnaise. You can also add some celery and/or bacon for extra flavor and crunch.
Serve this with crackers or baguette slices, or with your favorite chips. It is also nice as a sandwich filling or as a baked potato topping. This crab potato salad can be served as part of a buffet. The recipe makes ten small servings but you can double or even triple it if you have a crowd to feed. Chill it thoroughly before serving, and keep it for up to two days in a covered container in the refrigerator.
You can adapt the recipe if you choose, adding grated Cheddar, swapping the white onion for sweet onion, throwing in some pimentos or capers, or adding anything else you fancy. When making a crab potato salad, all kinds of things can work well to augment the flavor and add crunch and texture.
- 3 cups mayonnaise
- 8 oz chopped imitation crab
- 8 oz peeled cooked shrimp
- 4 peeled, diced medium potatoes
- 1 cup finely chopped white onion
- ¼ teaspoon dill weed
- ½ to ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 finely diced celery stalk (optional)
- 2 crumbled crispy bacon strips (optional)
- Fresh parsley sprig, for garnish
- Put the potatoes in a pan and cover them with cold water.
- Cover and bring to a boil, then turn down the heat a bit and simmer for 16 minutes or until just tender.
- Drain the potatoes and let them cool.
- Toss the cooled potatoes with the crab, shrimp, onion, dill weed, salt, and pepper.
- Stir in the celery and/or bacon if using.
- Add the mayonnaise and toss to coat.
- Refrigerate for several hours before serving, garnished with a sprig of parsley.
Although there are hundreds of different crab sandwich recipes, using homemade crab cakes to make the sandwich means you can This delicious crab potato salad is made with imitation crab, which is a budget choice but works beautifully alongside the other ingredients in this dish. The shrimp and crab give this salad all the seafood flavor it needs, and then the creamy dressing gives it a rich consistency. The pink of the crab and shrimp also add color and make this look appealing and appetizing. You can make this with leftover boiled potatoes if you have some left from the previous day. Else it is easy enough to boil new ones. Make sure you choose boiling potatoes (or ‘salad’ potatoes) though – the floury, creamy type better for mashing and tend to disintegrate in salads.
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