Crab Boil Potato Salad Recipes

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.

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 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.

POTATO MAC CRAB SALAD

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.

CRAB-BOIL POTATOES

Steps:

• Place the potatoes (I like mine cut up but you could keep them whole) in a pot and add just enough water to cover the potatoes. Add the crab boil.
• Bring the water to a rolling boil then add Tony Chacheres (or salt) and the hot sauce.
• Allow the potatoes to boil until they are fork-tender (5-10 minutes depending on the size of the potatoes and whether you cut them or left them whole).
• Drain the potatoes and allow them to sit for 5 minutes or so.
• You can serve these hot, or allow them to cool (the flavor gets stronger as they cool) and serve them at room temperature.

CRAB BOIL

Steps:

• Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
• Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.