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Baked potato salad with Dungeness crab

  • Category: Salad, Seafood
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 30 minutes
  • Total Cooking time: 1 hour

This is a delicious take on a classic component of summer picnic fare. The Dungeness crab provides a sweet seafood flavor and the baked potatoes provide a deeper, roasted flavor to the finished dish. The key to this is simplicity; the addition of too many strongly flavored ingredients overpowers the flavor of the potatoes and crab. One little hint, to make the baked potatoes easier to peel, wrap them in foil before baking, as this provides for a moister potato and the skin tends to “puff” away from the flesh.

6largelarge russet potatoes baked; cooled and peeled (this can be done up to a day ahead)
2cupsDungeness crab meat cleaned thoroughly
6 hard boiled eggs sliced
1cupred onion, diced fine
2ribscelery, diced
13 ozcan sliced black olives
1cupmayonnaise (or more to taste)
1 – 1/2tablespoonDijon mustard
  Salt and black pepper to taste

To prepare:

Dice the potatoes into roughly 1″ cubes and place in a large stainless steel bowl add in the eggs, red onion, celery, and olives. Toss lightly then mix in the crab, mayonnaise, mustard and seasonings to taste. Adjust mayonnaise to taste making it as dry or moist as you prefer. Cover and refrigerate at least 1 hour but preferably overnight. Serve chilled at your next barbecue or tailgate party.

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