Warm Crab and Potato Salad

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  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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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

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

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

Directions

  1. 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.
  2. 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:

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

Beet Relish:

  1. Combine all ingredients in a small bowl and season with salt and pepper, to taste.