Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise and make sure the prepared horseradish is gluten-free. Do not use fake crab as most varieties are not gluten-free.


"Have you ever watched a crab on the shore crawling backward in search of the Atlantic Ocean, and missing? That's the way the mind of man operates." -H.L. Mencken

The refrigerator light goes on...

I had a version of this salad while traveling. Just the name of the recipe on the menu was appealing - crab, potato, creamy dressing - it just sounds delicious.

The key to this salad is cooking the potatoes just right. Use a waxy potato like Yukon Gold or red potatoes, cutting them into a uniform dice, and then cook them only for about 5 to 7 minutes in simmering water. Shocking them in an ice bath helps them remain firm and they won't turn the potato salad mushy.

This is one dish that you should add the flavorings slowly - horseradish, tarragon and vinegar. Crabmeat can vary in its intensity depending on the quality and whether it is claw or lump crabmeat, so using too much of any of these can overpower the flavor of a less flavorful crab.


Crab and Potato Salad

Servings: 4 | Serving size: about 1 cup

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and will keep well, refrigerated, for 2-3 days.

Crab and Potato Salad recipe from Dr. Gourmet


  • 4 quarts water
  • 1 lb. red potatoes (1/2 inch dice)
  • 4 quarts water
  • ice
  • 8 ounces crabmeat
  • 2 large ribs celery (diced)
  • 2 large green onions (sliced thinly)
  • 1/4 tsp. dried tarragon
  • 2 Tbsp. vinegar
  • 4 Tbsp. Greek non-fat yogurt
  • 2 Tbsp. reduced-fat mayonnaise
  • 2 tsp. prepared horseradish

Place the water in a large sauce pan and place over high heat. When the water boils, reduce the heat until the water is at a simmer and add the potatoes.

Cook, stirring occasionally, for about 5-7 minutes or until just tender.

Meanwhile, place the water and ice in a large bowl.

When the potatoes are done, drain the potatoes and place in the ice bath.

When the potatoes are cool, drain the potatoes and place in a large bowl.

Add the crab, celery, and onions and set aside (do not mix).

In a small bowl, place the tarragon, vinegar, yogurt, mayonnaise and horseradish and fold together until smooth.

Add the yogurt mixture to the bowl with the potatoes and crab and gently fold together.

Chill thoroughly before serving to allow the flavors to meld.

Nutrition Facts

Serving size: about 1 cup

Servings: 4

Amount Per Serving

Calories 180 Calories from Fat 36
% Daily Value
Total Fat 4g 5%
    Saturated Fat 0.5g 3%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 60mg 19%
Sodium 370mg 16%
Total Carbohydrates 22g 8%
    Dietary Fiber 3g 10%
    Sugars 4g
Protein 14g
Vitamin A 0% Vitamin C 17%
Calcium 9% Iron 8%
Vitamin K 50mcg Potassium 800mg