King Crab & Potato Salad

ingredients

3/4 pound green beans
1 1/2 pounds small red-skinned potatoes
1 3/4 pounds cooked king crab legs
3 stalks celery
6 radishes
1 small red onion
1 clove garlic
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
1. Bring a large pot of water to a boil.
2
2. Add beans and cook until bright green, 2 to 3 minutes.
3
3. Transfer to a colander using a slotted spoon; refresh under cold water.
4
4. Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes.
5
5. Drain in a colander; refresh under cold water until room temperature.
6
6. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
7
7. Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper.
8
8. Discard the garlic; pour the dressing over the salad and toss to coat.

notes

Calories 330; Carbohydrates 28g; Cholesterol 67mg; Dietary Fiber 4g; Fat 16g (Monounsaturated Fat 11g, Saturated Fat 2g); Potassium 428mg; Sodium 483mg

Source: Pam Bennett