Crab–Potato Salad

Name: Crab–Potato Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 lb. lump crabmeat; 3 large Idaho potatoes; Salt; 3 ⁄ 4 cup mayonnaise; 3 tbsp. sour cream; Juice of ½ lemon; Freshly ground black pepper; 2 whole scallions, finely chopped; Few sprigs fresh parsley, finely chopped

Serves
serves 4

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.

Ingredients

¹⁄₂ lb. lump crabmeat
3 large Idaho potatoes
Salt
³⁄₄ cup mayonnaise
3 tbsp. sour cream
Juice of ½ lemon
Freshly ground black pepper
2 whole scallions, finely chopped
Few sprigs fresh parsley, finely chopped

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Instructions

Step 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 ¼"-thick slices.

Step 2

In a small bowl, combine mayonnaise, sour cream, and lemon juice; season to taste with salt and pepper.

Step 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.