When your daughter is a fisher woman and goes out to catch blue crabs you can be certain that you will reap the benefits from hours of snagging Connecticut Blue Crabs. This past weekend Jen ventured out again and came home with an ample amount of crabs to share. There were five nice sized crabs that I picked out the meat from the inner cavities of the bodies.
I wondered what to make when I spotted that someone had made a crab potato salad and thought why not give it a try. Now I fully understand not everyone has access to blue crabs for free and crab can be very, very pricey but look for sales on cans of lump crab meat in the store. Lump crab meat would be best for this recipe, but regular crab meat would be fine, just be sure to check for shells before you add it into the dish.
- 5 medium sized red potatoes - cut into bite sized pieces
- 1 cup crab meat
- 1/4 cup onion - fine dice
- 3/4 cup mayonnaise
- 3 tbsp. sour cream
- lemon juice - from half a lemon (or 1 1/2 tbsp. bottled)
- 1 1/2 tsp. fresh minced parsley
- black pepper - grind it and use quite a bit to taste
- salt to taste
- Add your bite sized potatoes to a pot of salted cold water and when the potatoes come up to a boil cook for about 8 minutes or so until just fork tender as you would for normal potato salad. Drain and completely cool down the potatoes on a large cutting board or sheet pan.
- Dice the onion and then mince the parsley.
- To make the dressing (ends up to be about 1 full liquid measuring cup) combine the sour cream and mayonnaise, lemon and black pepper and the minced parsley until fully incorporated.
- In a bowl combine the cooled potatoes, onion and lump crab meat. Dress the salad with as much of the dressing as you like. Mix well and refrigerate until ready to use.
- If you have extra dressing cover and refrigerate and use in another dish or thin out with some milk or half and half add extra spices and use as a salad dressing.