By Request
If not for the crab and the fact that it's served hot, this dish from the Kahala Mandarin Oriental would be a potato salad. Think of it that way, and treat it as you would a picnic dish, suitable for tomorrow's Fourth of July celebration, or an anyday potluck. Crab lifts Mandarin’s hot
‘potato salad’ to new highCharlotte Fox enjoyed the dish at the brunch buffet in the hotel's Plumeria Beach Cafe. "They had a crab-and-potato bake that was so delicious. Do you think it would be possible to get the recipe?"
Executive chef Wayne Hirabayashi was quick to comply.
The dish comes down to potato cubes mixed with onions, celery, carrots and hard-boiled eggs, bound with mayonnaise. A potato salad, basically. But then a pound of crabmeat goes in and it's baked until toasty. Now it's a potato salad taken to new heights.
Preheat oven to 350 degrees.Baked Crab and Potato Salad
1 pound crab meat, preferably blue crab, well-drained and broken
3 pounds russet potatoes, steamed, peeled and cut into small cubes
6 ounces onions, minced
4 ounces celery, minced
5 ounces carrots, minced
1 to 1-1/2 cups mayonnaise, enough to bind mixture
2 tablespoons mustard
2 hard-boiled eggs, diced
Salt and pepper, to tasteCombine crab, potatoes, onions, celery, carrots and eggs; toss gently. Add mayonnaise and mustard, mix without breaking up potatoes, season with salt and pepper.
Pour into a baking dish. Bake 20 to 25 minutes, until top is golden. Serve hot. Serves 10.
Approximate nutritional analysis, per serving, based on 1 cup mayonnaise: 330 calories, 20 g total fat, 3 g saturated fat, 100 mg cholesterol, 330 mg sodium, 25 g carbohydrate, 13 g protein *
Food Stuffs: Morsels
Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com
Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
