Warm Crab and Potato Salad

1. 1

   Heat oil in a large saute pan over medium-high heat.

2. 2

   Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through.

3. 3

   Add the cilantro and season with salt and pepper.

4. 4

   Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl.

5. 5

   Mound 1/4 of the crab salad in the center of the bowl.

6. 6

   Repeat with 4 other bowls.

7. 7

   3 cups fresh carrot juice (about 2 pounds, juiced)

8. 8

   1 teaspoon whole fennel seeds

9. 9

   1 teaspoon whole coriander seeds

10. 10

    1 teaspoon whole cumin seeds

11. 11

    1/2 habanero chile, chopped

12. 12

    Salt

13. 13

    Place all ingredients in a small nonreactive saucepan and cook until reduced by half.

14. 14

    Strain.

* Per serving · 4 servings · Values may vary.

No additional tips available.