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
- Salt and freshly ground pepper
- Carrot-Habanero Broth, recipe follows
- Beet Relish, 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. Top with some of the Beet Relish. Repeat in 4 other bowls.
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
Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.
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
Combine all ingredients in a small bowl and season with salt and pepper, to taste.
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