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Ingredientes
- 1 lb small red-skinned potatoes
- 1/4 tsp salt
- 1 c. snow crab meat
- 3 x scallions, white part only finely minced
- 2 Tbsp. finely-minced Italian parsley
- 1/4 tsp grated lemon zest
- 1 Tbsp. extra virgin olive oil
- 2 tsp fresh lemon juice Freshly-grnd black pepper to taste Shredded iceberg lettuce for garnish Sliced seedless cucumber for garnish
Direcciones
- Cut the potatoes, with their skins, in half or possibly quarter them, making roughly 1-inch pcs. Put the potatoes in a deep pot. Add in cool water to a depth of 2 inches over the potatoes. Over high heat, bring to a boil. Reduce the heat to medium-high, and cook till the potatoes are easily pierced with the tip of a knife, about 15 min.
- Drain the potatoes and transfer to a mixing bowl. Add in the crabmeat, scallion, parsley and lemon zest to the potatoes. Toss with a fork to combine. Fold in the oil and lemon juice to coat the potatoes. Season the salad to taste with pepper. (Note: Snow crab can be salty. But if you wish, season the salad with additional salt to taste when adding the grnd pepper.)
- Serve, mounded on a bed of shredded lettuce, surrounded by sliced cucumbers.
- This recipe yields 4 servings.
- Comments: Everyone loves sweet snow crab and everyone likes potatoes. This salad pairs them in a fresh salad brightened with lemon zest. Serving it in crisp c. of iceberg lettuce to show off its appealing colors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 4 servings | |
| Calories 35 | |
| Calories from Fat 30 | 86% |
| Total Fat 3.41g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 43mg | 1% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.33g | 0% |
| Protein 0.26g | 0% |
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