There is no shortage of crab in Alaska in July and August. We even found it tucked amid layers of sliced potatoes in this sweet but rich summer classic.
1⁄2 lb. lump crabmeat
3 large Idaho potatoes
3⁄4 cup mayonnaise
3 tbsp. sour cream
Juice of 1⁄2 lemon
Freshly ground black pepper
2 whole scallions, finely chopped
Few sprigs fresh parsley, finely chopped
1. Pick any bits of shell out of crabmeat and set aside. Cut 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"-thick slices.
2. In a small bowl, combine mayonnaise, sour cream, and lemon juice; season to taste with salt and pepper.
3. 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.