Recipe: Potato-Crab Salad and Hawaii Style Plate Lunch Macaroni Salad (Macaroni-Potato Salad)

The exact recipe is not available on the Internet. Perhaps you could adapt of of the following recipes and add crab meat. Good luck and please share your results with us.

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POTATO-CRAB SALAD

"A fluffy seafood-Potato salad which can be served anytime. Feel free to substitute a can of Tuna, a can of baby Shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff."

6 small russet potatoes
3 hard-cooked eggs, chopped
1 (6 ounce) can lump crabmeat, drained
1 (2.25 ounce) can sliced black olives, drained
1/2 carrot, grated
1/2 cup mayonnaise (or to taste)
1/2 teaspoon white sugar
salt and pepper (to taste)

Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot (this is what will make the salad fluffy). Cover and refrigerate until cold.

In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

Note: Most Potato salads in Hawaii do not include mustard.

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HAWAII PLATE-LUNCH-STYLE MACARONI SALAD (2 recipes)
Source: Hawaii magazine, by Derek Paiva, 12/4/2009

BASIC MACARONI SALAD

To make a basic macaroni salad, you don't need a recipe; just follow these guidelines:

The pasta: Cook 1 pound elbow macaroni (for really local style, cook until soft and fat, but you can go al dente if you prefer).

The flavoring: Stir in 1/4 cup very finely grated onion. Not minced, chopped or sliced-grated. It should be liquidy (this is how they do it at Diner's, a local eatery in Kalihi).

The mayo: At least 2 1/2 cups for real local style. But there are no rules, so use less if you like. Or more.

The add-ins: Carrots, watercress, celery, hard-boiled eggs, pickle relish - whatever suits you.

The finale: Salt and pepper, to taste. Stir well; refrigerate.

HAWAII STYLE PLATE LUNCH MACARONI SALAD
(MACARONI-POTATO SALAD)
Makes 8 servings

1/2 lb. macaroni
8 hard-cooked eggs
3 red potatoes, cooked and cubed
1 Tbsp. salt
1 Tbsp. vinegar
2 cups mayonnaise
1/2 tsp. ground allspice
1/2 tsp. pepper
1 (10 oz.) package frozen peas, thawed and drained

Cook macaroni according to package directions; drain. Separate egg yolks from egg whites.

In a small bowl, mash yolks and chill. Chop egg whites; put into a large bowl with macaroni and potatoes. Stir in salt and vinegar; chill overnight.

Add egg yolks and remaining ingredients; gently mix into macaroni mixture. Chill.