| 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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