Warm Crab And Potato Salad

By á-170456

Ingredients

• CARROT-HABANERO BROTH:
• 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 jalapeño finely diced
• 1/4 cup chopped cilantro
• Salt to taste
• Freshly-ground black pepper to taste
• 3 cups fresh carrot juice (abt 2 lbs carots, juiced)
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1/2 habanero chile chopped
• Salt to taste
• BEET RELISH:
• 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 to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeño to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.

Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Top with some of the Beet Relish. Repeat in other 3 bowls.

Carrot-Habanero Broth: Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.

Beet Relish: Combine all ingredients in a small bowl and season with salt and pepper, to taste.

This recipe yields 4 servings.