Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

Carrot-Habanero Broth:
Beet Relish:

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. Top with some of the Beet Relish. Repeat in 4 other bowls.

Carrot-Habanero Broth:

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

Beet Relish:

Combine all ingredients in a small bowl and season with salt and pepper, to taste.

IDEAS YOU'LL LOVE

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Herb Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Nancy Fuller

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Warm Spinach Salad

Recipe courtesy of Food Network Kitchen

Potato Casserole

Recipe courtesy of Trisha Yearwood

Sweet Potato Salad

Recipe courtesy of Trisha Yearwood

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking