Crab and Potato Salad
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and will keep well, refrigerated, for 2-3 days.
Serve with Caesar Salad or Cilantro Lime Slaw or Cole Slaw or Grilled Caesar Salad or Jicama Slaw or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini
Ingredients
| 4 quart Water |
| 1 pound Red potatoes (1/2 inch dice) |
| 4 quart Ice water |
| 8 ounce Crabmeat |
| 2 Large stalk Celery, raw (diced) |
| 2 large Green onions (sliced thinly) |
| 1/4 tsp., ground Dried tarragon |
| 2 Tbsp. White wine vinegar |
| 4 Tbsp. Nonfat Greek Yogurt |
| 2 Tbsp. Reduced fat mayonnaise |
| 2 tsp. Horseradish, prepared |
Instructions
Cook, stirring occasionally, for about 5-7 minutes or until just tender.
Meanwhile, place the water and ice in a large bowl.
When the potatoes are done, drain the potatoes and place in the ice bath.
When the potatoes are cool, drain the potatoes and place in a large bowl.
Add the crab, celery, and onions and set aside (do not mix).
In a small bowl, place the tarragon, vinegar, yogurt, mayonnaise, and horseradish and fold together until smooth.
Add the yogurt mixture to the bowl with the potatoes and crab and gently fold together.
Chill thoroughly before serving to allow the flavors to meld.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cilantro Lime Slaw
Place the cabbage, carrot, cilantro, olive oil, honey, cayenne pepper, salt and pepper in a large bowl. Zest the lime and add the zest to the bowl. Juice the lime and add the juice to the bowl. Toss well and chill for at least an hour before serving.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
I had a version of this salad while traveling. Just the name of the recipe on the menu was appealing – crab, potato, creamy dressing – it just sounds delicious.
The key to this salad is cooking the potatoes just right. Use a waxy potato like Yukon Gold or red potatoes, cutting them into a uniform dice, and then cook them only for about 5 to 7 minutes in simmering water. Shocking them in an ice bath helps them remain firm and they won’t turn the potato salad mushy.
This is one dish that you should add the flavorings slowly – horseradish, tarragon and vinegar. Crabmeat can vary in its intensity depending on the quality and whether it is claw or lump crabmeat, so using too much of any of these can overpower the flavor of a less flavorful crab.