King Crab & Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 3/4 pound green beans, trimmed
* 1 1/2 pounds small red-skinned potatoes, cut into eighths
* 1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
* 3 stalks celery, thinly sliced
* 6 radishes, halved and thinly sliced
* 1 small red onion, diced
* 1 clove garlic, crushed
* 3 tablespoons lemon juice
* 2 tablespoons white-wine vinegar
* 1 tablespoon Dijon mustard
* 5 tablespoons extra-virgin olive oil
* 2 tablespoons minced fresh basil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
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Directions: |
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. |
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Number Of
Servings: |
Number Of
Servings:6 servings, 2 cups |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: * Cover and refrigerate for up to 1 day.
* Tip: To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.
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