50 min
15 min
4 servings



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


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


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