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Kikuchan's Potato-Crab Salad

SUBMITTED BY: KIKUCHAN      PHOTO BY: Shannon

"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"
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  1 Hr 50 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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
  • 1/2 carrot, grated
  • 1/2 cup mayonnaise, or to taste
  • 1/2 teaspoon white sugar
  • salt and pepper to taste

DIRECTIONS

  1. 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.
  2. 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by JONSMOM96
My family loves crab and I thought this was a winner. It was just ok. We are from the South, so maybe we just need to stick to potatoes, eggs, mayo and spicy brown mustard in our potato salad. Will try later and make again.

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2003 by ORLANE16
I loved this recipe and so did my family. The eggs made it so fluffy and tasty. Will be making this one again.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by TWELVE
This is EXCELLENT - I added a little dill, just because i love the stuff and ALWAYS use it potato salad. SO easy and delicious - this is now a standard in my home. Thanks!

9 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 218

  • Total Fat: 7.9g
  • Cholesterol: 102mg
  • Sodium: 313mg
  • Total Carbs: 27.8g
  •     Dietary Fiber: 3.4g
  • Protein: 9.4g

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