November 28, 2018

Crab Salad by Chef's Satchel

A lovely combination of creaminess along with sourness in this delicious potato crab salad. 


Small potatoes - 16 pcs 

Lump crab can - 1 (6 oz) 

Shallots - 1 pc 

Cilantro - 4 to 6 leaves 

Radish - 2 pcs 

Sour cream - 2 tablespoons 

Extra virgin olive oil - 1 tablespoon 

Canola oil - 1 tablespoon 

Fish roe - 1 jar (optional) 

For the pickling liquid :

Water - 2 cups 

Apple cider vinegar - 1 cup 

Sugar - 1/2 cup 

Cloves - 1/2 teaspoon 

Black pepper - 1/2 teaspoon 

Mustard seeds - 1/2 teaspoon 

Bay leaves - 1 pc 

Salt as needed 

Procedure - 

1) Preheat oven to 400°F. Rinse and dry potatoes. In a bowl toss potatoes with oil, salt as well as pepper. Wrap in aluminum foil and bake for 20 minutes.

2) Insert a knife to check for doneness. Once the potatoes are done, remove and set aside to let it cool. 

3) In a pot combine the pickling ingredients, whisk and bring it to a boil. In the meantime, cut the shallot into half lengthwise and separate the layers. 

4) Slice radish lengthwise and set aside. 

5) Once the pickling liquid comes to a boil, turn off the heat and add the shallots in it and set aside. Once the liquid is at room temperature, refrigerate. Do not discard the liquid. 

5) Drain off the liquid from the canned crabs. In a mixing bowl, mix crab meat with 1 tsp of olive oil.

 For the presentation - 

1 - Toss the cooked potatoes with sour cream, salt, and pepper. Arrange on a cold plate as desired. 

2 - Spoon the crab mix on to the potatoes or on the side. 

3 - Remove the shallots from the pickling liquid and place 2 to 3 pieces across the plate. 

4 - Garnish with cilantro, radish, and fish roe (optional). 


Potato crab salad by Chef's Satchel

It's not hard to wow your guests with such salads. All your preparations can be done in advance.