Warm Crab and Potato Salad

Name: Warm Crab and Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 large beet, roasted at 375 degrees for 1 hour 15 minutes, peeled and finely diced; 3 fresh carrot juice (about 2 pounds, juiced); 59 milliliters chopped cilantro; 3 Tbsps finely chopped cilantro; 1 teaspoon whole fennel seeds; 2 green onions, thinly sliced; 1 habanero chile, chopped; 2 teaspoons honey; 2 Tbsps prepared horseradish, strained; 1 jalapeno, finely diced; 680 grams lump crabmeat, picked over; 6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered; 2 Tbsps olive oil; 3 Tbsps olive oil; 4 servings Salt; 4 servings Salt and freshly ground pepper; 1 teaspoon whole coriander seeds; 1 teaspoon whole cumin seeds

Warm Crab and Potato Salad might be just the side dish you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 416 calories, 34g of protein, and 19g of fat. It will be a hit at your The Fourth Of July event. A mixture of habanero chile, new potatoes, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 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. Top with some of the Beet Relish. Repeat in 4 other bowls.

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Habanero Chili

Carrot

Relish

Broth

Beet

Crab

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Bowl

Ladle

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

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Sauce Pan

Combine all ingredients in a small bowl and season with salt and pepper, to taste.

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Salt And Pepper

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Bowl

Equipment

Ingredients

Servings:

1large

beet, roasted at 375 degrees for 1 hour 15 minutes, peeled and finely diced 3

fresh carrot juice (about 2 pounds, juiced)59milliliters

chopped cilantro 3Tbsps

finely chopped cilantro 1teaspoon

whole fennel seeds 2

green onions, thinly sliced 1

habanero chile, chopped 2teaspoons

honey 2Tbsps

prepared horseradish, strained 1

jalapeno, finely diced 680grams

lump crabmeat, picked over 6

new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered 2Tbsps

olive oil 3Tbsps

olive oil 4servings

Salt 4servings

Salt and freshly ground pepper 1teaspoon

whole coriander seeds 1teaspoon

whole cumin seeds

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. The Hay Shed Hill Pitchfork Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.