Tuesday, July 18, 2017

After the Boil Seafood Potato Salad

After the Boil Seafood Potato Salad - a potato salad, made with leftovers from a seafood boil, using highly seasoned red-skinned potatoes, shrimp, crawfish and crab. Shown here with fried catfish and collards If you didn't have a boil, no worries - you can still make it!

Seafood Potato Salad

What some areas of the country refer to as Frogmore Stew or "low country boils," are simply called seafood boils here in the Deep South, and they might involve shrimp, crawfish or crabs. With access to the best seafood, boils are actually a favorite addition to summer cookouts here along the Gulf Coast, and certainly one of my favorite parties to attend. If there's a boil-master manning a massive outdoor cooker that's loaded with Gulf seafood, I'm definitely in!

In the Deep South we don't steam our seafood. Whether it's crab, shrimp or crawfish, we boil it in highly seasoned water. Small, red-skinned potatoes, smoked sausage and chunks of corn are included at minimum. For my boil recipe, I also like to add smashed garlic, sliced lemon, quartered onions, and a few other ingredients you might not expect in a boil, for a little extra flavor boost. Some folks add in even more flavor extras, like chunks of celery ribs and even button mushrooms.

At the larger boils, there are inevitably some sausage, corn and plenty of potatoes left behind. Corn gets scraped off the cob and re-purposed into a nice marinated salad, a dip, salsa, or even creamed or fried corn. Sausage usually hits a gumbo or red beans and rice, and the potatoes, infused with those spicy boil seasonings, along with some of the leftover seafood, sure makes a mighty tasty potato salad. (click any of those links to view recipes!)

After the Boil Seafood Potato Salad
Don't worry though if you don't happen to have leftover potatoes and seafood from a boil, because you can still make this potato salad on purpose! Just check out my cook's notes at the bottom of the recipe.

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Recipe: After the Boil Seafood Potato Salad

©From the Kitchen of Deep South Dish
Prep time: 15 min |Inactive time: 2 hours | Yield: About 4 to 6 servings

  • 4 cups rough chopped, leftover seafood-boiled, red-skinned potatoes (see Cook's Notes)
  • 1 cup real mayonnaise
  • 1 tablespoon Creole or other spicy mustard, or to taste
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon Creole or Cajun seasoning, plus more for garnish
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 large boiled eggs, peeled and chopped
  • 2 cups leftover cooked and picked seafood (shrimp, crabmeat and/or crawfish tails)
  • Salt and pepper, only as needed, to taste

Heat leftover potatoes in the microwave just to warm through. Mix together the mayonnaise, mustard. Old Bay and Creole or Cajun seasoning. Add to potatoes while warm and toss Add onion, celery, eggs and seafood to potatoes and gently toss, adding additional mayonnaise as needed for desired creaminess. Taste and add salt and pepper, only as needed. Cover and refrigerate for several hours or overnight, to allow flavors to develop. Keep refrigerated. Just before serving, sprinkle the top very lightly with additional Cajun or Creole seasoning for garnish, if desired.

Cook's Notes: No leftover seafood boil potatoes? Boil 3 pounds of red potatoes in water with 1 tablespoon salt and 2 tablespoons crab boil, until potatoes are just tender, about 15 minutes, depending on their size. Drain potatoes well and set aside until cool enough to handle, then dice. Add mayonnaise mixture while potatoes are still warm and proceed with recipe. Okay to substitute imitation crab. If you're using raw shrimp, season with salt, pepper and Cajun seasoning and saute in butter until no longer translucent. Let cool.


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Posted by on July 18, 2017

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