Michelena's Crab Salad with Homemade Potato Chips

Name: Michelena's Crab Salad with Homemade Potato Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces large shiitake mushrooms, stems discarded, caps thinly sliced; 1/4 cup plus 2 teaspoons extra-virgin olive oil; Salt and freshly ground pepper; 3 medium Yukon Gold potatoes, peeled; 1 1/2 cups vegetable oil, for frying; 1 1/2 tablespoons sherry vinegar; 2 1/2 cups coarsely chopped frisee; 12 cherry tomatoes, halved; 1 scallion, thinly sliced; 1 small shallot, finely chopped; 6 ounces Dungeness crabmeat or jumbo lump crabmeat, picked over and cut into 1-inch pieces (about 1 1/2 cups)

Servings: persons

4 ounces large shiitake mushrooms, stems discarded, caps thinly sliced
1/4 cup plus 2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
3 medium Yukon Gold potatoes, peeled
1 1/2 cups vegetable oil, for frying
1 1/2 tablespoons sherry vinegar
2 1/2 cups coarsely chopped frisee
12 cherry tomatoes, halved
1 scallion, thinly sliced
1 small shallot, finely chopped
6 ounces Dungeness crabmeat or jumbo lump crabmeat, picked over and cut into 1-inch pieces (about 1 1/2 cups)

1
Preheat the oven to 350.
2
On a medium baking sheet, toss the sliced mushrooms with 2 teaspoons of the olive oil and season with salt and pepper; spread out in a single layer.
3
Bake for about 17 minutes, turning occasionally with a spatula, until browned and crisp.
4
Slice the potatoes 1/8 inch thick with a mandoline or a thin knife.
5
Rinse the slices in a bowl of cold water, changing the water twice, to remove the potato starch; drain.
6
Spread the slices in a single layer between paper towels and pat dry.
7
In a large skillet, heat the vegetable oil until almost smoking.
8
Add half of the potato slices and cook over moderately high heat, turning once, until golden and crisp, about 7 minutes.
9
Remove the chips with a slotted spoon and transfer to paper towels to drain.
10
Repeat with the remaining potato slices.
11
In a large bowl, whisk the remaining 1/4 cup of olive oil with the sherry vinegar and 1/2 teaspoon of salt; season with pepper.
12
Add the frisee, tomatoes, scallion, shallot, shiitakes and potatoes and toss well.
13
Let stand for 15 minutes for the flavors to combine.
14
Add the crab, divide among 4 plates and serve.

1036

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces large shiitake mushrooms, stems discarded, caps thinly sliced, 1/4 cup plus 2 teaspoons extra-virgin olive oil, Salt and freshly ground pepper, 3 medium Yukon Gold potatoes, peeled, and more.

Yes, Michelena's Crab Salad with Homemade Potato Chips falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!