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

Ingredients

Carrot-Habanero Broth:
Beet Relish:

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. Top with some of the Beet Relish. Repeat in 4 other bowls.

Carrot-Habanero Broth:

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

Beet Relish:

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

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Beer Can Cauliflower

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