Warm Crab and Potato Salad

  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 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 leaves

Salt and freshly ground pepper

Carrot-Habanero Broth, recipe follows

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. Repeat with 4 other bowls.
  1. Carrot-Habanero Broth:
  2. 3 cups fresh carrot juice (about 2 pounds, juiced)
  3. 1 teaspoon whole fennel seeds
  4. 1 teaspoon whole coriander seeds
  5. 1 teaspoon whole cumin seeds
  6. 1/2 habanero chile, chopped
  7. Salt
  8. Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.

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