New Potatoes with Crab Salad
For these appetizers, mini potatoes are stuffed with a homemade crab salad that's been seasoned with chives and light Caesar dressing.
Prep Time:
35 mins
Total Time:
2 hrs 50 mins
Servings:
24 appetizers
Ingredients
-
12 whole tiny new potatoes (1 1/2 to 2 inches in diameter)
-
1 6- to 8-ounce package flake-style imitation crabmeat
-
2 tablespoons chopped fresh chives
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1/4 cup bottled fat-free creamy Caesar or creamy garlic salad dressing
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1/4 teaspoon salt
-
1/4 teaspoon ground black pepper
Directions
1.
In a covered large saucepan, cook potatoes in enough boiling, lightly salted water to cover about 15 minutes or just until tender. Drain in colander. Cool.
2.
Meanwhile, in a medium bowl, combine imitation crabmeat and 1 tablespoon of the chives. Gently fold in salad dressing. Cover and chill for 2 hours.
3.
Halve potatoes. Using a melon baller, hollow out potato halves slightly. Cut a thin slice from the bottom of each potato half so the stuffed potato won't tip. (Discard potato trimmings or use to make a potato salad.) Sprinkle with salt and pepper. Cover and chill.
4.
Spoon crab mixture into potato halves. Top with remaining 1 tablespoon chives.
Made-Ahead Directions
Prepare potatoes as directed in Step 1; cover and chill for up to 24 hours. Prepare crab mixture as directed in Step 2; cover and chill for up to 24 hours. Fill potatoes as directed in Steps 3 and 4; cover and chill for up to 4 hours before serving.
Nutrition information
Calories 31, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 111 mg, Carbohydrate 6 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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