Warm Crab and Potato Salad
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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
Salt and freshly ground pepper
Carrot-Habanero Broth, recipe follows
Beet Relish, recipe follows 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.
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.
Top with some of the Beet Relish. Repeat in 4 other bowls. Carrot-Habanero Broth:
3 cups fresh carrot juice (about 2 pounds, juiced)
1 teaspoon whole fennel seeds
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/2 habanero chile, chopped
Salt Place all ingredients in a small
nonreactive saucepan and cook until reduced by half. Strain. Beet Relish:
1 large beet, roasted at 375 degrees for 1 hour 15 minutes, peeled and finely diced
2 tablespoons prepared horseradish, strained
2 teaspoons honey
2 tablespoons olive oil
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper
Combine all ingredients in a small bowl and season with salt and pepper, to taste.
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