Serves: 24 appetizers
12 potato(es), new (tiny)
8 ounce(s) crabmeat, imitation, flake-style
2 tablespoon chives
1/4 cup(s) dressing, Caesar, fat-free
1/4 teaspoon salt
1/4 tablespoon pepper, black ground
1. 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.
2. Meanwhile, in a medium bowl, combine imitation crabmeat and 1 tablespoon of the chives. Gently fold in salad dressing. Cover and chill for 2 to 48 hours.
3. 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.
4. Spoon crab salad into potato halves. Top with remaining 1 tablespoon chives.