Crab–Potato Salad

  • Serves

    serves 4

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.


  • 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


Step 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.

Step 2

In a small bowl, combine mayonnaise, sour cream, and lemon juice; season to taste with salt and pepper.

Step 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.

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