Crab–Potato Salad

Crab-Potato Salad In this Alaskan recipe, crab meat is tucked amid layers of sliced potatoes for a sweet but rich version of a summer classic. See the recipe for Crab-Potato Salad »Christopher Hirsheimer

There is no shortage of crab in Alaska in July and August. We even found it tucked amid layers of sliced potatoes in this sweet but rich summer classic.

Crab–Potato Salad
There is no shortage of crab in Alaska in July and August. We even found it tucked amid layers of sliced potatoes in this sweet but rich summer classic.
Yield: serves 4

Ingredients

  • 12 lb. lump crabmeat
  • 3 large Idaho potatoes
  • Salt
  • 34 cup mayonnaise
  • 3 tbsp. sour cream
  • Juice of ½ lemon
  • Freshly ground black pepper
  • 2 whole scallions, finely chopped
  • Few sprigs fresh parsley, finely chopped

Instructions

  1. Pick any bits of shell out of crabmeat and set aside. Cut potatoes into thirds, place in a medium saucepan, cover with salted water, and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and, when cool enough to handle, peel and cut into ¼"-thick slices.
  2. In a small bowl, combine mayonnaise, sour cream, and lemon juice; season to taste with salt and pepper.
  3. To serve, arrange several slices of potato on a platter and season with salt and pepper. Smooth some dressing on top, sprinkle with scallions and parsley, then add a layer of crab. Repeat, making several layers and ending with crab on top.