| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Salads | 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 <jewel1@ix.netcom.com>
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