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King Crab & Potato Salad

King Crab & Potato Salad

Nutrition Facts
  • cal. (kcal) 330
King Crab & Potato Salad
  • Makes: 4 servings
  • Prep: 45 mins
  • Start to Finish: 45 mins
  • Carb Grams Per Serving: 28

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

Directions

  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.
  5. Tips: Tip: To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.
  6. MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 330 cal., 16 g total fat (2 g sat. fat), 67 mg chol., 483 mg sodium, 28 g carb. (4 g fiber), 18 g pro.

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