Recipe courtesy of Bobby Flay

Warm Crab and Potato Salad

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 servings


Carrot-Habanero Broth:


  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. Repeat with 4 other bowls.

Carrot-Habanero Broth:

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