WARM CRAB AND POTATO SALAD

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Warm Crab and Potato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

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
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

Steps:

  • 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. Repeat with 4 other bowls.
  • Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.

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