Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

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.

IDEAS YOU'LL LOVE

Perfect Potato Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Nancy Fuller

Frittata with Potato and Prosciutto

Recipe courtesy of Giada De Laurentiis

Potato Salad

Recipe courtesy of Ina Garten

Potato Casserole

Recipe courtesy of Trisha Yearwood

Crab Cakes

Recipe courtesy of Tyler Florence

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

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

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking