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King Crab & Potato Salad

:  June/July 2006

Your rating: None Average: 4.5 (4 votes)

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.


READER'S COMMENT:
"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,...
King Crab & Potato Salad Recipe

6 servings, 2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 330 calories; 16 g fat ( 2 g sat , 11 g mono ); 67 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 18 g protein; 4 g fiber; 483 mg sodium; 428 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Selenium (41% dv), Zinc (20% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 2 fat


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Recipe Categories

Holiday
Memorial Day
Labor Day
July 4th
Father's Day
Type of Dish
Salad, main dish
Main dish, fish/seafood
Main dish, combination meal
Health & Diet Considerations
Healthy weight
Heart healthy
Low saturated fat
Low cholesterol
Low calorie
Diabetes appropriate
Gluten free
Total Time
45 minutes or less
Style/Theme
Picnic
Make ahead instructions
Entertaining, casual
Servings
6
Ethnic/Regional
American
Season
Fall
Summer
Meal/Course
Dinner

Lunch
Ease of Preparation
Moderate
Main Ingredient
Shellfish
Publication
June/July 2006
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