Alaska Snow Crab Potato Salad

By á-170456

Ingredients

• 1 pound small red-skinned potatoes
• 1/4 teaspoon salt
• 1 cup snow crab meat
• 3 scallions, white part only finely chopped
• 2 tablespoons finely-chopped Italian parsley
• 1/4 teaspoon grated lemon zest
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• Freshly-ground black pepper to taste
• Shredded iceberg lettuce for garnish
• Sliced seedless cucumber for garnish

Details

Servings 4

Preparation

Step 1

Cut the potatoes, with their skins, in half or quarter them, making roughly 1-inch pieces. Put the potatoes in a deep pot. Add cold water to a depth of 2 inches over the potatoes. Over high heat, bring to a boil. Reduce the heat to medium-high, and cook until the potatoes are easily pierced with the tip of a knife, about 15 minutes.

Drain the potatoes and transfer to a mixing bowl. Add the crabmeat, scallion, parsley and lemon zest to the potatoes. Toss with a fork to combine. Mix in the oil and lemon juice to coat the potatoes. Season the salad to taste with pepper. (Note: Snow crab can be salty. But if you wish, season the salad with additional salt to taste when adding the ground pepper.)

Serve, mounded on a bed of shredded lettuce, surrounded by sliced cucumbers.

This recipe yields 4 servings.