Creamy Crab Boil Potato Salad

Creamy Seafood Boil Potato Salad-Beyond The Bayou In my experiences, there have always been leftovers after a seafood boil. Its better to always have too much because the leftovers are just as good! For this creamy crab boil potato salad I added red potatoes, corn, shrimp, green beans and seasonings to a creamy buttermilk dressing.

The dressing has a little bit of the seafood boil seasonings from the package, buttermilk, mayo and some creole mustard (spicy brown mustard can be used as well).

Creamy Seafood Boil Potato Salad-Beyond The Bayou

This creamy crab boil potato salad would be great to bring to your next picnic or grill out!

One thing to keep in mind is not to over cook your ingredients. Make sure the potatoes still have some integrity. The corn and green beans a nice crunch and snap to them. I love to add the seasoning blend and liquid crab boil to my liquid. For this recipe I used the Zatarains pro boil seasoning pack. Some aromatics such as onions, garlic, lemons and that was that.

Make sure to taste your liquid to make sure it is seasoned to your liking. We want all that flavor to penetrate out ingredients. A lot of times the packets are for a large batch to boil, but since this is a small batch of items, cut the recipe in half. For me, always with boils I taste and season my water as I go until I reach the right amount of spice and salt.

Creamy Seafood Boil Potato Salad-Beyond The Bayou

Creamy Seafood Boil Potato Salad-Beyond The Bayou

Creamy Crab Boil Potato Salad

Dressing

  • 1 cup mayo
  • 1/4 cup buttermilk
  • 2 tablespoons creole mustard
  • 1 1/2 teaspoon seafood boil seasoning or old bay
  • Juice of 1/2 a lemon
  • a pinch of kosher salt

Boil

  • Seafood boil packet of choice (I used Zatarians Pro Boil and Zatarian Liquid Crab Boil)
  • 1 onion cut in half
  • 2 lemons cut in half
  • 1 head of garlic cut in half
  • 1 1/2 pound small red potatoes.
  • 2 ears of corn
  • 1/2 pound green beans (cut in half)
  • 1 pound shrimp (peeled and deveined)
  • 1/2 cup onion, diced
  • 1 stalk of celery, diced
  • 2 bunches of green onions, sliced
  1. If not using leftovers from a boil, follow instructions on boil packet (cut the recipe in half since we are not boiling 15lbs of delicious seafood) Once you added your water and seasoning, toss in the onion, lemons and celery. Add 2 capfuls of crab boil if using and bring to a boil. Taste and adjust seasoning to your liking. If you want a little more heat, add a pinch of cayenne pepper. Prepare a bowl with water and ice, place aside.

  2. Toss in the potatoes and boil until fork tender, 10-15 minutes, scoop out and let cool. When the potatoes are cool enough to handle, cut them in quarters or in half, place aside. Add the corn and cook for 8-10 minutes, remove and let cool. Shuck corn and place aside.
  3. Add green beans and cook for 4-5 minutes, remove and plunge in a ice bath to stop the cooking and keep the bright green color and then remove once cooled. Make sure liquid is brought back up to a boil and add your shrimp. Cook for 2 minutes, remove from heat and let sit for another 2 minutes. Drain well.
  4. Meanwhile, in a bowl combine the mayo, buttermilk, creole mustard, seasoning, lemon juice, salt and mix well. Add the potatoes, corn, green beans, shrimp, onions, celery and green onions. Combine and enjoy.