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NANI LIM YAPS SWEET POTATO CRAB SALAD

Kumu Hula Nani Lim Yap joins Lanai Tabura to make of her family's home-style favorites including a bok choy stir fry, sweet potato crab salad and braised black bean spare ribs.


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US Metric

2 small purple sweet potatoes
2 large russet potatoes
6 eggs
1 cup mayonnaise
1 teaspoon sweet onion, minced
1 package imitation crab meat, shredded


Cooking Process:

Boil Sweet potatoes and Russet potatoes in separate pots with water and cook until fork tender. Run under cool water and let sit until cooled, then peel skin from potatoes. Boil eggs in water in a separate pot until hard boiled.

 

Once all potatoes and eggs are cooled dice potatoes and eggs and place into a mixing bowl. Dice imitation crab and place in bowl with the potatoes. Dice sweet onion and place in bowl with potatoes, imitation crab and eggs.

 


Mix and lightly salt potatoes, crab, onions and eggs. Add mayonnaise to bowl and mix. Add a little more mayonnaise to keep the salad mixture moist. Taste and add more salt if needed. Refrigerate and serve.

how to serve:

Refrigerate and serve.

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