1 1/2 pounds small red-skinned potatoes, cut into eighths
1 3/4 pounds cooked king crab legs, thawed if frozen 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
Instructions
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.
Per Serving
Calories: 355 kcal
Carbohydrates: 27 g
Dietary Fiber: 5 g
Fat: 14 g
Protein: 29 g
Sugars: 3 g
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.
Serving
Suggestions
6
Originally Submitted
5/6/2008
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