King Crab and Potato Salad

Here's another new recipe that we recently tried. Chris is a big crab fan and I have a bag of potatoes - so I thought why not? It ended up tasting really good and is a good summer dish.

The recipe called for crab legs - but I just used the imitation crab and it turned out just fine.

Here's the weblink to the directions:

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detaileat.aspx?st=k&q=potato%20salad&rid=5534&pn=0&ps=10

King Crab and Potato Salad

INGREDIENTS
3/4 pound green beans
1 1/2 pounds small red-skinned potatoes
1 3/4 pounds cooked king crab legs
3 stalks celery
6 radishes
1 small red onion
1 clove garlic
3 tablespoons lemon juice
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

DIRECTIONS
1. Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
3. Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
4. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
5. Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.