King Crab & Potato Salad

From EatingWell: June/July 2006 — Subscribe Now!

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.

6 servings, 2 cups each

Active Time: 45 minutes

Total Time: 45 minutes

Nutrition Profile

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

Preparation

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.

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; 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).

2 Carbohydrate Serving

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