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. Source: EatingWell Magazine, June/July 2006

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

330 calories; 16.4 g total fat; 2.5 g saturated fat; 67 mg cholesterol; 483 mg sodium. 428 mg potassium; 27.6 g carbohydrates; 4 g fiber; 2 g sugar; 17.7 g protein; 681 IU vitamin a iu; 39 mg vitamin c; 69 mcg folate; 115 mg calcium; 2 mg iron; 39 mg magnesium;

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Rating: 5 stars
This recipe has become one of our family favorites. Fresh basil is a must. I use imitation crabmeat cut into chunks which may upset some gourmets but it is fine with our family and much more thrifty. The recipe can be made ahead and gets better as it marinates but save the radishes to add just before serving so they don't lose their color. Read More