King Crab & Potato Salad
Bright lemony dressing graces this summery combination of green beans, snappy radishes, earthy red potatoes and crab. All you need is crunchy bread and a bottle of A to Z Pinot Gris.
Prep Time:
45 mins
Total Time:
45 mins
Servings:
6 servings, 2 cups each
Ingredients
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3/4 pound green beans, trimmed
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1 1/2 pounds small red-skinned potatoes, cut into eighths
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1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
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3 stalks celery, thinly sliced
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6 radishes, halved and thinly sliced
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1 small red onion, diced
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1 clove garlic, crushed
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3 tablespoons lemon juice
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2 tablespoons white-wine vinegar
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1 tablespoon Dijon mustard
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5 tablespoons extra-virgin olive oil
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2 tablespoons minced fresh basil
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
Directions
1.
Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
2.
Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
3.
Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
4.
Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.
Tips:
Tip: To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition information
Calories 330, Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 11 g, Cholesterol 67 mg, Sodium 483 mg, Carbohydrate 28 g, Fiber 4 g, Protein 18 g, Potassium 428 mg. Daily Values: Vitamin C 70%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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