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Crab Potato Salad Recipe

"This recipe has been in my husband's family for 100 years," says Clarice Schweitzer of Sun City, Arizona. "The only change I've made is to replace the canned crab with imitation crabmeat. It's always a success at get-togethers."
TOTAL TIME: Prep: 15 min. Cook: 15 min. + cooling YIELD:10-12 servings


  • 4 to 6 medium potatoes, peeled and cubed
  • 2 packages (8 ounces each) imitation crabmeat
  • 1 cup finely chopped onion
  • 1/2 to 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dill weed
  • 3 cups mayonnaise


  • 1. Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. drain and cool.
  • 2. In a large bowl, combine the potatoes, crab, onion, salt, pepper and dill. Add mayonnaise; toss to coat. Refrigerate for 2-3 hours before serving. Yield: 10-12 servings.

Nutritional Facts

1 cup: 479 calories, 44g fat (6g saturated fat), 22mg cholesterol, 508mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 3g protein.

Reviews for Crab Potato Salad

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Reviewed Apr. 12, 2010

"I found this recipe to be bland,so I added finely chopped celery.bell pepper some ranch dressing,dijon mustard and bacon.Very yummy!"

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