Maryland Crab Potato Salad

One thing that many people still don’t know about us is that despite our blog name, we live in Maryland. Let me explain—when we started the blog a bit over 3 years ago, we were living in Springfield, Virginia. It was a great little spot, and we liked it a lot, except for the price. When we found the chance to move across the district to upgrade for a house (instead of an apartment), closer to the Metro, and lower rent, we jumped on it. This crab potato salad is just one small celebration of our time in Maryland.

You’re going to really like this potato (or yucca or jicama) salad. The crab, egg, and old bay add a flavor that is just in time for spring. Don’t just take my word for it, throw it together and try it out. The best thing is that it gets better as it ages in the refrigerator. Leftovers on day 3 and 4, if your leftovers last that long, are sweet. But enough from me, on with the crab potato salad.

Ingredients
2 lbs potatoes (yucca or jicama), peeled and cut into half-inch cubes
2 hard-boiled eggs, diced
1/2 C celery, diced
1 large shallot, diced (about 1/3 C)
1 Tbsp Old Bay seasoning
1 C jumbo lump crab meat
1 C homemade mayo

Method

Maryland Crab Potato Salad Recipe (paleo, primal, gluten-free)

Boil the potatoes for 10-15 minutes, under tender. (If you’re using yucca, boil for 20-25 minutes; if you choose to use jicama, boil for 45 minutes.) Drain and set aside to cool completely in a large bowl while you prepare the rest of the ingredients.

Maryland Crab Potato Salad Recipe (paleo, primal, gluten-free)

Sprinkle the egg, celery, shallot, and Old Bay over the potatoes.

Maryland Crab Potato Salad Recipe (paleo, primal, gluten-free)

Add the crab and mayo, and then mix well.

Maryland Crab Potato Salad Recipe (paleo, primal, gluten-free)

Cover and rest for at least 30 minutes in the refrigerator.

Maryland Crab Potato Salad Recipe (paleo, primal, gluten-free)

Serve and enjoy!

Don’t miss the latest recipes from Heather and me! Click subscribe on our left-hand navigation and share this recipe using the buttons below. You can also follow us on FacebookTwitter, and Instagram for fun tips, news, and more.

Maryland Crab Potato Salad

  • Servings: 6-8
  • Time: 10 minutes prep, 25 minutes cook
  • Difficulty: easy
  • Print

Ingredients
2 lbs potatoes (yucca or jicama), peeled and cut into half-inch cubes
2 hard-boiled eggs, diced
1/2 C celery, diced
1 large shallot, diced (about 1/3 C)
1 Tbsp Old Bay seasoning
1 C jumbo lump crab meat
1 C homemade mayo

Method

1. Boil the potatoes for 10-15 minutes, under tender. (If you’re using yucca, boil for 20-25 minutes; if you choose to use jicama, boil for 45 minutes.) Drain and set aside to cool completely in a large bowl while you prepare the rest of the ingredients.

2. Sprinkle the egg, celery, shallot, and Old Bay over the potatoes.

3. Add the crab and mayo, and then mix well.

4. Cover and rest for at least 30 minutes in the refrigerator.

5. Serve and enjoy!

2 Comments

  1. Pingback: Spicy Crab Salad | virginia is for hunter-gatherers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: