Potato Mac Crab Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 -5 salad potatoes
• 1/2 lb elbow macaroni
• 4 1/2 ounces canned crabmeat
• 4 hard-boiled eggs
• 1 cup frozen peas
• 1 large carrot, grated
• 1 tablespoon finely minced onion
• 2 tablespoons japanese vinegar
• 1 tablespoon sugar
• 1/2 teaspoon msg (optional)
• 3 -4 dried shrimp, chopped fine (ebi)
• 1 cup mayonnaise
• 1/2 teaspoon paprika
• salt
• pepper

Recipe

• 1 boil potatoes in salted water until soft when pierced with a fork,drain; cool.
• 2 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 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.
• 4 peel potatoes if you don't want the skin on and cut the potatoes into 1/2 inch cubes while they are still warm.
• 5 place potatoes in a large mixing bowl and add salt to taste.
• 6 add drained macaroni to potatoes in the bowl.
• 7 add vinegar mixture while gently turning the potatoes and macaroni until they are coated with the marinade.
• 8 remove any bones from crab and shred meat.
• 9 add crab to salad and mix well.
• 10 cook frozen peas in boiling water until they turn bright green, drain, cool, and add to mixture in the bowl.
• 11 cut the hardboiled eggs and add to potato mixture.
• 12 salt and pepper to taste.
• 13 add mayonaise. use additional mayonaise if needed. do not add too much.
• 14 tuna, surimi, or kamabuko can be substituted for the canned crab. i like to use canned crab and surimi.
• 15 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.
• 16 instead of vinegar, pickle juice or pickle relish can be used.
• 17 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.
• 18 i like to use celery salt instead of plain salt.
• 19 chill for at least 4 hours for the flavors to blend. keep refrigerated until served.