Photo: Anna Pelzer
Kikuchan's Potato-Crab Salad
8 ingredients
20 min + 30 min
8 servings
openrecipes
"A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard"
Estimated Nutrition (whole recipe, rough)
323
Calories
11g
Protein
6g
Fat
58g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 small russet potatoes
- 3 hard-cooked eggs, chopped
- 1 (6 ounce) can lump crabmeat, drained
- 1 (2.25 ounce) can sliced black olives, drained
- 1/2 carrot, grated
- 1/2 cup mayonnaise, or to taste
- 1/2 teaspoon white sugar
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes