New Potatoes with Crab Salad

Ingredients

• 12  whole tiny new potatoes (1 1/2 to 2 inches in diameter)
• 1  6- to 8-ounce package flake-style imitation crabmeat
• 2  tablespoons chopped fresh chives
• 1/4  cup bottled fat-free creamy Caesar or creamy garlic salad dressing
• 1/4  teaspoon salt
• 1/4  teaspoon ground black pepper

Directions

In a covered large saucepan, cook potatoes in enough boiling, lightly salted water to cover about 15 minutes or just until tender. Drain in colander. Cool.

Meanwhile, in a medium bowl, combine imitation crabmeat and 1 tablespoon of the chives. Gently fold in salad dressing. Cover and chill for 2 hours.

Halve potatoes. Using a melon baller, hollow out potato halves slightly. Cut a thin slice from the bottom of each potato half so the stuffed potato won't tip. (Discard potato trimmings or use to make a potato salad.) Sprinkle with salt and pepper. Cover and chill.

Spoon crab mixture into potato halves. Top with remaining 1 tablespoon chives.

Made-Ahead Directions: Prepare potatoes as directed in Step 1; cover and chill for up to 24 hours. Prepare crab mixture as directed in Step 2; cover and chill for up to 24 hours. Fill potatoes as directed in Steps 3 and 4; cover and chill for up to 4 hours before serving.