Warm Crab and Potato Salad

Total Time:
45 min
30 min
15 min

4 servings

  • 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
  • Salt and freshly ground pepper
  • Carrot-Habanero Broth, recipe follows
  • Beet Relish, recipe follows
  • Carrot-Habanero Broth:
  • 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
  • Beet Relish:
  • 1 large beet, roasted at 375 degrees for 1 hour 15 minutes, peeled and finely diced
  • 2 tablespoons prepared horseradish, strained
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • 3 tablespoons finely chopped cilantro
  • Salt and freshly ground pepper
  • 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.

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