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Kikuchan's Potato-Crab Salad

Kikuchan's Potato-Crab Salad

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KIKUKAT

A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
  2. In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.
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Reviews

phnz2lft
14
8/29/2002

My family loves crab and I thought this was a winner. It was just ok. We are from the South, so maybe we just need to stick to potatoes, eggs, mayo and spicy brown mustard in our potato salad. Will try later and make again.

Stephanie Canepa
13
10/22/2003

I loved this recipe and so did my family. The eggs made it so fluffy and tasty. Will be making this one again.

MOTGIRLS
12
4/30/2003

I made this for my parents 50th wedding anniv. We had a luau and everyone raved about it. Easy and tastes great!