Best Crab And Potato Salad Recipes

Warm Crab and Potato Salad image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered
2 green onions, thinly sliced
1 1/2 pounds lump crabmeat, picked over
1 jalapeno, finely diced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Carrot-Habanero Broth, recipe follows
3 cups fresh carrot juice (about 2 pounds, juiced)
1 teaspoon whole fennel seeds
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/2 habanero chile, chopped
Salt

Steps:

Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.
Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls.
Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.

Crab and Potato Salad image

Provided by Julie Madawi

Time 30m

Number Of Ingredients 12

1 c crab meat (see my recipe for crab boil seasoning if you plan on cooking your own)
2 lb small potatoes, new red
2 eggs
1/2 c corn kernels
1/4 c salad macaroni, cooked
1 c mayonnaise, prefer hellman's or best foods, more or less to your liking
1/4 c minced celery
2 Tbsp minced onion
1 tsp cajun seasoning, i use tony chacherre's
1 Tbsp grated frozen lemon, see my recipe
1/2 tsp salt and pepper, to taste
1 Tbsp fresh parsley, minced

Steps:

1. Boil whole red potatoes in salted water until tender, 12-15 minutes, cool and slice large ones into quarters, small in half. Boil the eggs, cool and dice. If using fresh corn, steam or boil until crisp tender, cool and cut off the cob. Add the potatoes, macaroni, and corn to a large bowl and mix together.
2. In a small bowl, combine mayo, eggs, celery, onions, lemon and spices. Add to potato mixture and blend together. Taste to check the seasoning (my favorite part!). Garnish with fresh minced parsley.
3. Salad can be served warm or chilled, refrigerate to keep fresh.

Ackee and Potato Soup with Crab Salad image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 20

2 tablespoons olive oil
4 tablespoons unsalted butter
2 leeks, white parts only about 4 inches each, sliced
1 small onion, chopped
1 pound Yukon Gold potatoes, peeled and roughly chopped
Bouquet garni (2 thyme sprigs, 1 bay leaf and several parsley stems)
8 cups chicken stock
1 (15-ounce can) ackee, drained and rinsed
Salt and freshly ground black pepper
Crab Salad, recipe follows
1-pound lump crab meat, picked
2 scallions, thinly sliced
1 lemon, juiced
1/2 cup olive oil
1/2 teaspoon Cheryl's Hot Sauce, recipe follows
1 sprig fresh thyme, picked and chopped
Salt and freshly ground black pepper
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds

Steps:

In a medium size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent. Then add potatoes and bouquet garni. Stirring the ingredients until you smell the herbs. Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes. Add ackee and simmer for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper.
In the center of a shallow soup bowl, mound a small portion of the Crab Salad. Gently ladle about 6 to 8 ounces of the soup around the crab mound.
Mix all the ingredients in bowl.
To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.