Warm Crab and Potato Salad

Ingredients

• 3 tablespoons olive oil
• 6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered
• 2 green onions, thinly sliced
• 1 1/2 pounds lump crabmeat, picked over
• 1 jalapeno, finely diced
• 1/4 cup chopped cilantro leaves
• Salt and freshly ground pepper
• Carrot-Habanero Broth, recipe follows

Directions

Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.

Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls.

3 cups fresh carrot juice (about 2 pounds, juiced)

1 teaspoon whole fennel seeds

1 teaspoon whole coriander seeds

1 teaspoon whole cumin seeds

1/2 habanero chile, chopped

Salt

Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.