Warm Crab and Potato Salad Recipe

Name: Warm Crab and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; Salt and freshly ground pepper; Carrot-Habanero Broth, recipe follows; Beet Relish, 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; 1 large beet, roasted at 375 degrees for 1 hour 15 minutes, peeled and finely diced; 2 tablespoons prepared horseradish, strained; 2 teaspoons honey; 2 tablespoons olive oil; 3 tablespoons finely chopped cilantro; Salt and freshly ground pepper

Servings: persons

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
Salt and freshly ground pepper
Carrot-Habanero Broth, recipe follows
Beet Relish, 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
1 large beet, roasted at 375 degrees for 1 hour 15 minutes, peeled and finely diced
2 tablespoons prepared horseradish, strained
2 teaspoons honey
2 tablespoons olive oil
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper

1
Heat oil in a large saute pan over medium-high heat.
2
Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through.
3
Add the cilantro and season with salt and pepper.
4
Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl.
5
Mound 1/4 of the crab salad in the center of the bowl.
6
Top with some of the Beet Relish.
7
Repeat in 4 other bowls.
8
Place all ingredients in a small nonreactive saucepan and cook until reduced by half.
9
Strain.
10
Combine all ingredients in a small bowl and season with salt and pepper, to taste.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Warm Crab and Potato Salad 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.

Warm Crab and Potato Salad

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