Potato Mac Crab Salad





  • Boil potatoes in salted water until soft when pierced with a fork,drain; cool.
  • Cook macaroni in salted water according to package directions until done and drain in colander. Other pastas can also be used i.e. ditalini, small shells, spaghetti, penne.
  • 3 While potatoes are cooking, mix together vinegar, sugar, and msg in a small bowl until blended and sugar is dissolved. Add minced onions and dried shrimp to mixture and set aside at least 10 minutes to marinate.
  • Peel potatoes if you don't want the skin on and cut the potatoes into 1/2 inch cubes while they are still warm.
  • Place potatoes in a large mixing bowl and add salt to taste.
  • Add drained macaroni to potatoes in the bowl.
  • Add vinegar mixture while gently turning the potatoes and macaroni until they are coated with the marinade.
  • Remove any bones from crab and shred meat.
  • Add crab to salad and mix well.
  • Cook frozen peas in boiling water until they turn bright green, drain, cool, and add to mixture in the bowl.
  • cut the hardboiled eggs and add to potato mixture.
  • Salt and pepper to taste.
  • Add mayonaise. Use additional mayonaise if needed. Do not add too much.
  • Tuna, surimi, or kamabuko can be substituted for the canned crab. I like to use canned crab and surimi.
  • Olives can be used instead of or in addition to the peas. Adjust for the salt in the olives. Grated carrots can also be added for color and sweetness.
  • Instead of vinegar, pickle juice or pickle relish can be used.
  • Mix well and level salad in the bowl. Place a piece of plastic wrap directly on salad surface and press to eliminate air. This will help keep the salad from drying out on top. Placing salad in a large ziploc bag and pressing the air out does the same thing and is easier to store in the refrigerator.
  • I like to use celery salt instead of plain salt.
  • Chill for at least 4 hours for the flavors to blend. Keep refrigerated until served.