King Crab Potato Salad

Makes: 6 servings, 2 cups each Active Time: 45 minutes Total Time: 45 minutes
Photo by Jim M.
Adapted from foodchannel.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from foodchannel.com

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

Directions

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. 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. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl. 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. Tips & Notes Make Ahead Tip: 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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