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    King Crab & Potato Salad

    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.


    • 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


    Step 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.
    Step 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.
    Step 3
    Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
    Step 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.


    Tip: To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.

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