Crab-Potato Salad

Categories: Salads

Serves: 4 Servings

Ingredients:

1/2 lb Lump crabmeat
3 lg Idaho potatoes
3/4 c Mayonaise
3 tb Sour cream
Juice of 1/2 a lemon
2 Scallions
Parsley sprigs
Salt & pepper

Instructions:
Pick any bits of shell out of the crabmeat and set aside. Cut the potatoes
into thirds, place in a medium saucepan, cover with salted water, and bring
to a boil over medium-high heat. Cook until tender, about 20 minutes.
Drain and, when cool enough to handle, peel and cut into 1/4 inch-thick
slices.

in a small bowl, combine mayonaise, sour cream, and the lemon juice; season
to taste with salt and freshly ground pepper. Finely chop 2 whole
scallions and a few sprigs of parsley.

To serve: Arrange several slices of potato on a platter and season with
salt and pepper. Smooth some dressing on top, sprinkle with scallions and
parsley, then add a layer of crab. Repeat, making several layers and
ending with crab on top. (I'm sure you could just mix everything together
as well)

Reprinted from Saveur Magazine - July/Aug 1996.
Posted to MM-Recipes Digest V3 #190

Date: Fri, 5 Jul 1996 00:20:46 -0700

From: Julie Bertholf

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