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.
King Crab & Potato Salad
From EatingWell: 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.