David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

Potato Salad with Crab

  • 2 pounds small Yukon gold potatoes
  • 2 large eggs
  • 2 tablespoons drained capers
  • 1 ½ cups mayonnaise
  • ¼ cup Dijon mustard
  • ¼ cup finely chopped dill pickles with 1/4 cup juice
  • ½ cup chopped red onion
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh dill (substitute1 tablespoon dried)
  • ½ teaspoon mace
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 8 ounces Alaskan king crab or krab (imitation crab meat)
  • ½ bunch sliced scallions tops (green part only)


Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer.

While the potatoes and eggs are cooking, mix the mayonnaise, mustard, pickles, pickle juice, onion, parsley, dill, mace, salt and pepper in a large bowl.

After simmering 12 minutes, remove the eggs. Continue cooking the potatoes until a paring knife goes in without resistance, approximately 5 minutes longer. Drain the potatoes.

Peel the eggs and chop them into a ¼-inch dice. Cut the potatoes into ½-inch cubes. Cut the crab into ¼-inch slices. Add the eggs, potatoes and crab to the bowl and coat with the dressing. Garnish with the sliced scallion greens.

Serves 6 to 8.


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