Warm Crab and Potato Salad

Name: Warm Crab and Potato Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped cilantro leaves; 2 green onions, thinly sliced; 1 jalapeno, finely diced; 680 grams lump crabmeat, picked over; 6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered; 3 Tbsps olive oil; 4 servings Salt and freshly ground pepper

You can never have too many side dish recipes, so give Warm Crab and Potato Salad a try. One portion of this dish contains approximately 34g of protein, 12g of fat, and a total of 325 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of new potatoes, olive oil, jalapeno, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oil in a large saute pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through.

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Jalapeno Pepper

Potato

Onion

Crab

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Frying Pan

Add the cilantro and season with salt and pepper.

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Salt And Pepper

Cilantro

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. Repeat with 4 other bowls.

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Habanero Chili

Carrot

Broth

Crab

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Bowl

Ladle

3 cups fresh carrot juice (about 2 pounds, juiced)

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Carrot Juice

1 teaspoon whole fennel seeds

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Fennel Seeds

1 teaspoon whole coriander seeds

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Whole Coriander Seeds

1 teaspoon whole cumin seeds

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Cumin Seeds

1/2 habanero chile, chopped

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Habanero Chili

Salt

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Salt

Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.

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Sauce Pan

Equipment

Ingredients

Servings:

59milliliters

chopped cilantro leaves 2

green onions, thinly sliced 1

jalapeno, finely diced 680grams

lump crabmeat, picked over 6

new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered 3Tbsps

olive oil 4servings

Salt and freshly ground pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Tyler Winery Santa Barbara County Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 30 dollars.