Warm Crab and Potato Salad
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- Recipe categories: Vegetables, Jalapeno, Shellfish, Crab, Carrot, Potato,
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By lwntrtn
Austin, TX
on May 26, 2012
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Wow. Easy, impressive and fantastic. The only thing I changed was the kind of potatoes. I found a bag of small red, white and blue potatoes and used those instead of the new potatoes. This recipe is perfect the way it is. I love the suggestion of the previous reviewer to serve leftovers in an omelet. Going to do that for sure. I have never tried a Bobby Flay recipe that we did not enjoy.
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!