New Potatoes with Crab Salad

For these appetizers, mini potatoes are stuffed with a homemade crab salad that's been seasoned with chives and light Caesar dressing.

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  • Yields: 24 appetizers
  • Prep: 35 mins
  • Chill: 1 hr to 2 hrs
  • Cook: 15 mins
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New Potatoes with Crab Salad
Ingredients
12
shole tiny new potatoes (1 1/2 to 2 inches in diameter)
1
6 ounce package flake-style imitation crabmeat
2
tablespoons chopped fresh chives
1/4
cup bottled fat-free creamy Caesar or creamy garlic salad dressing
1/4
teaspoon salt
1/4
teaspoon ground black pepper
Directions
  1. In a covered large saucepan, cook potatoes in enough boiling, lightly salted water to cover about 15 minutes or just until tender. Drain in colander. Cool.
  2. Meanwhile, in a medium bowl, combine imitation crabmeat and 1 tablespoon of the chives. Gently fold in salad dressing. Cover and chill for 2 hours.
  3. Halve potatoes. Using a melon baller, hollow out potato halves slightly. Cut a thin slice from the bottom of each potato half so the stuffed potato won't tip. (Discard potato trimmings or use to make a potato salad.) Sprinkle with salt and pepper. Cover and chill.
  4. Spoon crab mixture into potato halves. Top with remaining 1 tablespoon chives.
From the Test Kitchen
Made-Ahead Directions:

Prepare potatoes as directed in Step 1; cover and chill for up to 24 hours. Prepare crab mixture as directed in Step 2; cover and chill for up to 24 hours. Fill potatoes as directed in Steps 3 and 4; cover and chill for up to 4 hours before serving.

Nutrition Facts (New Potatoes with Crab Salad)
    Per serving:
  • 31 kcal cal.,
  • 1 mg chol.,
  • 111 mg sodium,
  • 6 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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