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

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.

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

Add the crab and mayo, and then mix well.

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

Serve and enjoy!

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