King crab and potato salad

Recipe Information

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, meat removed and cut into 1-inch pieces

• 3 stalks celery, thinly sliced

• 6 radishes, halved and thinly sliced

• 1 small 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

• Add beans to a large pot, cover with water, and bring to a boil. Cook for 2-3 minutes or until bright green. Drain green beans into a colander and run under cold water.

• Add potatoes to large pot, cover with water, and bring to a boil. Cook for 8-10 minutes or until tender when poked with a fork. Drain potatoes in a colander, and run under cold water until cool.

• In a large bowl, mix the green beans, potatoes, celery, onion, radishes, and crab.

• In a small bowl, mix garlic, lemon juice, vinegar, and mustard. Whisk to combine. Slowly add olive oil while continuing to whisk. Add basil, salt and pepper, and mix well. Remove the garlic from the sauce, and pour the dressing over the crab salad mixture. Toss to coat and serve immediately.

Nutrition (per serving)

• Calories: 330 cal

• Total fat: 16g

• Saturated fat: 2g

• Monounsaturated fat: 11g

• Cholesterol: 67mg

• Sodium: 483mg

• Potassium: 428mg

• Carbohydrate: 28g

• Fiber: 4g

• Sugar: 0g

• Protein: 18g