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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

New Potatoes with Crab Salad

Yield: 24 appetizers
Prep 35 mins Chill 1 hr to 2 hrs Cook 15 mins
New Potatoes with Crab Salad
  • 12  shole  tiny new potatoes (1 1/2 to 2 inches in diameter)
  • 1 6 - 8  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

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 KitchenMade-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)
  • cal. (kcal) 31,
  • chol. (mg) 1,
  • carb. (g) 6,
  • pro. (g) 1,
  • sodium (mg) 111,
  • Percent Daily Values are based on a 2,000 calorie diet

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