Potato Crab SAlad

This post contains affiliate links. I will be compensated for any purchases made through those links at no additional cost to you. Thank you for your support!

      Hello everyone!  Helen here, back from the beautiful state of Georgia where I was visiting and helping Alicia who had her third child who decided to make an early entrance to this world! He and his mom are doing great now.  It was such a blessing, just 2 days before Easter, to have that tiny baby get to go home.  I hope all of you had a blessed Easter and that you felt the Savior's love in your lives and the hope of the resurrection as we did this year. 

      Because the baby was able to go home earlier than we thought, our plans to celebrate Easter with friends changed.  So, my daughter's family and I had a smaller celebration than planned, but it was perfect.  We quickly came up with a dinner menu and I drove off, GPS in hand, to the grocery store to gather the ingredients!  The dinner was a delicious, delightful success! 

       One of the dishes that my SIL prepared was my favorite of the day!  It was this Potato Crab Salad that he remembers his mother preparing for his family throughout his childhood.  It is so simple to prepare and fresh tasting. It was a great addition to our traditional dishes like ham and rolls.  With ham, you want to have potatoes, but this was much easier to prepare than scalloped potatoes!  If you are a seafood love like I am, you will love it.

       When I arrived back at home, I was still thinking about this salad and had to whip it up for my husband and I.  After getting my SIL's recipe, I put it together with a couple of minor adjustments because if the ingredients that I had on hand. 

• This recipe uses imitation crab meat (i.e. pollack)!  Much less expensive than real crab, but very tasty.  If you can afford real crab, go for it!  The nice thing about using the imitation crab is that you can put in a lot more crab chunks for your buck, which is so satisfying.  I used two 8 oz packages of the crab meat.  But, 1 would work if you don't want it as crab heavy.  (I won't question your life choices if you go with 1 package.)
• The potatoes my SIL used were golden, I used red.  They were both excellent choices.  As Alicia pointed out, they stand up to being in a salad as chunks better than russets would.
• My SIL used celery in his salad, I was all out of celery, but I added a bunch of green onions to mine which was very good!  I also added some celery salt to get some of that celery flavor.  So, if you don't like celery, you can leave it out.  You can also use celery over the onions.  I wouldn't leave out both though.  Ideally, I think I would use both the celery and the onions next time. 
• The fresh parsley is a must in this recipe! It adds such a wonderful fresh taste to this salad. 
• Add the seasonings and taste as you go.  The seasoning amounts will vary according to your taste. 

      Although we served this as a side at our Easter Dinner, it makes the perfect stand alone salad for lunch or a light dinner.  Let us know if you give this recipe a try! 
​

Enjoyed this post?  Here are others you may love:
​

A Potato Salad to Love
Shrimp Burgers
Shrimp Salsa
Chicken, Sausage and Shrimp Goodness