New Potatoes with Crab Salad

Joanna

"This is for Diabetes-Friendly."
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Ingredients

50min servings
Serving size has been adjusted!
Original recipe yields 24 servings



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Directions

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  1. In a covered large saucepan, cook potatoes in enough boiling, lightly salted water to cover about 15 minutes or just until tender. Drain in colander. Cool.
  2. Meanwhile, in a medium bowl, combine imitation crabmeat and 1 tablespoon of the chives. Gently fold in salad dressing. Cover and chill for 2 to 48 hours.
  3. Halve potatoes. Using a melon baller, hollow out potato halves slightly. Cut a thin slice from the bottom of each potato half so the stuffed potato won't tip. (Discard potato trimmings or use to make a potato salad.) Sprinkle with salt and pepper. Cover and chill.
  4. Spoon crab salad into potato halves. Top with remaining 1 tablespoon chives. Makes 24 appetizers.

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