Name: Warm Crab and Potato Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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; 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

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. Repeat with 4 other bowls.