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

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Potato Salad

Recipe courtesy of Eric Warren

Crab Cakes

Recipe courtesy of Ina Garten

Perfect Potato Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Bobby Flay

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

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

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking