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King Crab & Potato Salad

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.

Prep: 45 minutes | Total Time: 45 minutes
  • 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
  • radishes, halved and thinly sliced
  • 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
  • 1/2 teaspoon
    freshly ground pepper
  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.


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

Makes: 6 servings, 2 cups each
  • Calories330
  • Fat16 g
    • Saturated fat2 g
  • Cholesterol67 g
  • Carbohydrates28 g
    • Dietary fiber4 g
  • Protein18 g
  • Sodium484 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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