King Crab & Potato Salad

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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.

King Crab & Potato Salad
photographer: Ken Burris
Nutritionist Tested & Approved
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. Cover and refrigerate for up to 1 day.

  2. 6 servings, 2 cups each

  3. 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.

  4. 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.

  5. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.

  6. 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.


Nutritional Facts

Servings
6
Per serving
Calories
330
Carbohydrates
28g
Fat
16g
Saturated Fat
2g
Monounsaturated Fat
11g
Protein
18g
Cholesterol
67mg
Dietary Fiber
4g
Potassium
427mg
Sodium
484mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 vegetable
2 lean meat
2 fat
Carbohydrate Servings
2
Vitamin C (70% daily value)
Selenium (41% dv)
Zinc (20% dv).

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