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King Crab and Potato Salad
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. 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
Nutrition Info
Per Serving
- Calories: 355 kcal
- Carbohydrates: 27 g
- Dietary Fiber: 5 g
- Fat: 14 g
- Protein: 29 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 6 servings
3. Still Hungry?
Bright lemony dressing graces this summery combination of green beans, snappy radishes, earthy red potatoes and crab. All you need is crunchy bread and a bottle of A to Z Pinot Gris.
Notes:
Tip
To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.
Make Ahead Tip
Cover and refrigerate for up to 1 day.
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