King Crab & Potato Salad

King Crab & Potato Salad

1 Review
From: EatingWell Magazine June/July 2006

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.

Ingredients 6 servings

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  • 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


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
  4. 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 information

  • Serving size: 2 cups
  • Per serving: 330 calories; 16 g fat(2 g sat); 4 g fiber; 28 g carbohydrates; 18 g protein; 69 mcg folate; 67 mg cholesterol; 2 g sugars; 0 g added sugars; 681 IU vitamin A; 39 mg vitamin C; 114 mg calcium; 2 mg iron; 483 mg sodium; 428 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 2 fat

Reviews 1

October 01, 2010
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By: EatingWell User
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.