CREAMY POTATO SALAD WITH CRAB

Creamy Potato Salad with Crab is a luxurious twist on a classic dish. It blends the heartiness of traditional potato salad with the delicate sweetness of crab meat. This dish combines boiled potatoes, often red or Yukon Gold for their buttery texture, with ingredients like mayonnaise, Dijon mustard, celery, green onions, fresh herbs, and lump crab meat. It creates a salad that’s both comforting and refined.

The preparation begins with tender, bite-sized chunks of potato gently folded into a creamy dressing. The crab is stirred in last to preserve its texture. Lemon juice or zest is often added to brighten the flavor. Herbs like dill, parsley, or tarragon complement the seafood’s natural sweetness. The result is a dish that’s cool, rich, and ideal for warm-weather gatherings.

The roots of potato salad trace back to Europe, particularly Germany and France. Creamy Potato Salad with Crab is a luxurious twist on a classic dish, blending the heartiness of traditional potato salad with the delicate sweetness of crab meat. This dish combines boiled potatoes—often red or Yukon Gold for their buttery texture—with ingredients like mayonnaise, Dijon mustard, celery, green onions, fresh herbs, and lump crab meat to create a salad that’s both comforting and refined.

The preparation begins with tender, bite-sized chunks of potato gently folded into a creamy dressing. The crab, ideally fresh and flaky, is stirred in last to preserve its texture. Lemon juice or zest is often added to brighten the flavor, while herbs like dill, parsley, or tarragon complement the seafood’s natural sweetness. The result is a dish that’s cool, rich, and ideal for warm-weather gatherings.

Creamy Potato Salad With Crab Traditionally

The roots of potato salad trace back to Europe, particularly Germany and France. Variations were brought to America by immigrants in the 19th century. Over time, it evolved into a staple of American cookouts and picnics, especially in the South and along the coasts.

The inclusion of crab in potato salad likely emerged in coastal regions such as the Chesapeake Bay, the Pacific Northwest, and the Gulf Coast. Here crab is plentiful and often used in casual yet elegant dishes. This combination of land and sea represents a fusion of regional abundance and creativity.

Today, creamy potato salad with crab is popular in upscale delis, seafood restaurants, and summer gatherings. It’s often served chilled, either as a side dish or a light main course. It pairs beautifully with grilled meats, fresh greens, or crusty bread. Rich but refreshing, it elevates the familiar into something special. Its perfect for those who appreciate traditional comfort food with a coastal flair.

Rich but refreshing, it elevates the familiar into something special. It’s perfect for those who appreciate traditional comfort food with a coastal flair.

Mr. Sam

Creamy Potato Salad With Crab

5 from 1 vote

Creamy Potato Salad with Crab is a luxurious twist on a classic dish, blending the heartiness of traditional potato salad with the delicate sweetness of crab meat.

Print Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

10 hours hrs

Total Time 11 hours hrs 30 minutes mins

Servings: 8 Servings

Course: Salad, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 8 Red Potatoes
• 2 Stalks Celery Sliced.
• 4 Strips Bacon Crisp and crumbled.
• 1 Onion Small and diced.
• 1/2 Cup Italian Dressing
• 1 Cup Sour Cream
• 1/2 Cup Mayonnaise
• 2 Tbl Horseradish Mustard
• 1 Tsp Dill
• 1 TYsp Celery Seed
• Salt & Pepper Shakers To Taste.
• 1 6 Ounce Can Lump Crab Meat
• 4 Eggs Hardboiled and sliced.
• 1 Tsp Paprika
• 1 Green Onion Diced.

Method

 

1. Peel the potatoes and boil until done but not too soft. Once done, dice the potatoes. Pour the salad dressing over the potatoes and chill the potatoes in a refrigerator for 2 hours.
2. Add celery and onions, bacon and mix with mayonnaise, sour cream, and horseradish mustard. Fold into salad. Add salt, pepper, and celery seeds to taste.
3. Refrigerate overnight.
4. Stir in the crab meat.
5. Place the egg on top and sprinkle with paprika.
6. Scatter the green onion over the top of the salad and serve.