Warm Crab and Potato Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 35
- Cholesterol
- 165
- Sodium
- 1174
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
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
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
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.
Carrot-Habanero Broth:
- Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.