Idaho® Potato Canapé with Baja Crab Salad


  • 4 oz vegetable oil
  • 2 Idaho® Russet potatoes
  • Pinch salt and pepper
  • 8 oz lump crab meat, drained
  • 1 oz red pepper (1/4 dice)
  • 1 oz yellow pepper (1/4 dice)
  • 2 oz red onion (1/4 dice)
  • 1 oz tomato (1/4 dice)
  • 1/2 jalapeño (1/4 dice)
  • 1/2 teaspoon garlic, minced
  • 2 teaspoons lime juice
  • 1 teaspoon Tabasco sauce
  • 2 tablespoons coconut milk
  • 2 tablespoons sour cream
  • 1 tablespoon cilantro, chopped
  • Hot peppers (as needed for garnish)


  1. Wash potatoes and slice in 1/4 inch slices. Use the larger middle slices and reserve the end for another use. You will need 16 nice middle slices. Dry potato slices and sprinkle with salt and pepper.
  2. Heat sauté pan with oil over medium high heat and pan fry potatoes until golden brown, flip the potato slices over and brown the other side (about 6-7 minutes per side).
  3. Remove potato slices from pan and place in a sheet pan lined with 2 paper towels. Place the remaining 2 paper towels on top of the potatoes to absorb any oil.
  4. Place potatoes in the cooler, until further use.
  5. Mix all remaining ingredients gently in a bowl and place in cooler for at least 1 hour.
  6. Re-mix the ingredients in a bowl, as some of the liquid has drained to the bottom of the bowl.
  7. Place 1 oz of crab salad on each of the 16 potato canapés (the crab salad recipe makes 1 pound).
  8. Place canapés on a tray and garnish with cilantro and hot peppers.
  9. Serve and enjoy.
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Yield: 16 canapés

Steven Saretsky
University of Notre Dame
Notre Dame, Indiana

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