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
celery, thinly sliced
radishes, halved and thinly sliced
small red onion, diced
extra-virgin olive oil
minced fresh basil
freshly ground pepper
- 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.
- 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.
- Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
- 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.
© Meredith Corporation. All rights reserved. Used with permission.
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