Several weeks ago I read, What A Fool Believes by Darby Thornton. All in all, the book is a fascinating, hilarious read about relationships and the lives intertwined in Atlanta’s affluent African American communities. Imagine the shows, Cosby and Friends with a dash of Good Times! Although I thoroughly enjoyed the novel, I was completely intrigued by the author’s mention of “crab meat potato salad”.
Now, on to the food! Upon locating the author, it was disclosed that the buffet described in the novel was completely made up. Crab Meat Potato Salad seemed pretty real to me so I decided to make what I thought it should be…
Imagine roasted baby red potatoes, crab meat, and bacon among other tasty things, suspended with a hint of wasabi! It would be the hit of any buffet!
|Start with roasted potatoes and green peas…|
|Add seasonings, lemon juice, green onions, bacon, and the star of the show…crab meat!|
|Stir together with wasabi mayo & regular mayo…|
Roasted Potato & Crab Salad
2 lbs. baby red potatoes
1 tablespoon extra virgin olive oil
8 oz. crab meat, preferably white meat
1/2 cup frozen green peas
4 scallions/green onions, chopped
3 strips of bacon. cooked crisp and crumbled
2 heaping tablespoons wasabi mayonnaise
4 heaping tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
Preheat oven to 375 degrees. Wash and dry potatoes to prepare for baking. Place potatoes in a single layer on a baking sheet and coat lightly with olive oil. Bake for 45 minutes. Allow to cool completely before putting salad together. When potatoes are completely cooled, cut into quarters and place in a large bowl. Heat 2 cups of water in a sauce pan until boiling. Add frozen green peas, when water returns to a boil, allow to boil for 2 minutes. Drain peas and transfer to a bowl of ice water. After cooling down, remove peas and allow to drain on a paper towel lined plate. Add peas, scallions, bacon, crab meat, lemon juice, wasabi mayonnaise, regular mayonnaise, Old Bay, and salt. Gently stir to coat. Cover and Refrigerate until ready to serve.