Crab and Potato Salad


8 medium potatoes Salted water, to cover4 stalks celery, chopped
1 small yellow onion, finely chopped5 green onions, minced
½ cup green bell pepper, diced1 tablespoon dry mustard
½ teaspoon Tabasco sauce1 cup mayonnaise
1 lb. Blue Star Super Lump Crabmeat Salt and black pepper, to taste


Put potatoes in a large pot, add salted water to cover, and bring to a boil. Cook until just tender. Toss with a fork and drain. Cut into desired size pieces for salad and let cool. In a small bowl, combine celery, yellow and green onions, bell pepper, mustard, tabasco and mayonnaise. Mix well.

In a separate bowl, combine potatoes, Blue Star Crabmeat. Add mayonnaise mixture, salt and pepper to taste and toss very gently so as not to break up crabmeat.

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