Warm Crab and Potato Salad (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered |
2 green onions, thinly sliced |
1 1/2 pounds lump crabmeat, picked over |
1 jalapeno, finely diced |
1/4 cup chopped cilantro leaves |
salt and freshly ground pepper |
carrot-habanero broth, recipe follows |
Directions:
1. Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.
2. Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls.
3. Carrot-Habanero Broth:
4. 3 cups fresh carrot juice (about 2 pounds, juiced)
5. 1 teaspoon whole fennel seeds
6. 1 teaspoon whole coriander seeds
7. 1 teaspoon whole cumin seeds
8. 1/2 habanero chile, chopped
9. Salt
10. Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.
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