Kikuchan's Potato-Crab Salad

Kikuchan's Potato-Crab Salad

16 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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 (16)

Rate This Recipe
ORLANE16
13

ORLANE16

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

phnz2lft
13

phnz2lft

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.

MOTGIRLS
11

MOTGIRLS

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

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Old Fashioned Potato Salad