Potato & Crab Salad

Tired of the same old potato salad recipe?

Why not mix things up with this combination? Just a few extra ingredients and - Boom! - you’ve got a rich, yet refreshing salad. Perfect for picnics and barbecues, this dish won’t leave anyone feeling ‘crabby’!


1⁄2 lb. lump crabmeat

3 large Idaho potatoes


3⁄4 cup mayonnaise

3 tbsp. sour cream

Juice of 1⁄2 lemon

Freshly ground black pepper

2 whole scallions, finely chopped

Few sprigs fresh parsley, finely chopped


1. Pick any bits of shell out of crabmeat and set aside.

2. Cut potatoes into thirds, place in a medium saucepan, cover with salted water, and bring to a boil over medium-high heat. Cook until tender, about 20 minutes.

3. Drain and, when cool enough to handle, peel and cut into 1⁄4"-thick slices.

4. In a small bowl, combine mayonnaise, sour cream, and lemon juice; season to taste with salt and pepper.

5. To serve, arrange several slices of potato on a platter and season with salt and pepper. Smooth some dressing on top, sprinkle with scallions and parsley, then add a layer of crab. Repeat, making several layers and ending with crab on top.