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 leaves
- Salt and freshly ground pepper
- Carrot-Habanero Broth, 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. 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.
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By marcilanell_6167185
Boonsboro, MD
on October 02, 2006
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I had a fancy dinner party a couple of nights ago and served this as the appetizer. My guests were wow'ed to say the least! They raved about it all night. Even though the evening was filled with a number of wonderful dishes, this is the one the conversation kept returning to. I think it was such a wow because of the surprising range of flavors - the sweetness of the carrot and the kick of the peppers. And believe it or not it wasn't killer hot - it was perfect.
I doubled this recipe to serve all of my guests a healthy portion but I did have some left over and these leftovers were awesome the next morning in an omelet!!! I stirred the remaining carrot sauce into a hollandaise and served the crab up inside a fluffy omelet topped with the spiced up sauce - the results were, as I said before, WOW!
Read all 1 reviews