Annie Bell's Potato Salad with Fresh Crab

Name: Annie Bell's Potato Salad with Fresh Crab
Yield: 6
Cuisine: International
Ingredients: 650g small waxy potatoes; 180g fine french beans; ½ small red onion; 3 tbsp small capers, rinsed; Sea salt and black pepper; 300ml sour cream; 1 tbsp finely chopped tarragon or 2 tbsp chopped chervil; 3 tbsp small capers, rinsed; Sea salt and black pepper; Iceberg lettuce leaves; 200g white crabmeat; Few spoonfuls brown crabmeat, optional; Extra capers; Cayenne pepper

Over a year ago 3,508 views

Serves: 6

Side Dish

Ingredients

650g small waxy potatoes
180g fine french beans
½ small red onion
3 tbsp small capers, rinsed
Sea salt and black pepper
300ml sour cream
1 tbsp finely chopped tarragon or 2 tbsp chopped chervil
3 tbsp small capers, rinsed
Sea salt and black pepper
Iceberg lettuce leaves
200g white crabmeat
Few spoonfuls brown crabmeat, optional
Extra capers
Cayenne pepper

Accompaniment

Method

1
Scrub or peel the potatoes and cook in boiling salted water for 20-30 minutes or until tender, then drain and leave to cool.

Meanwhile, top and tail the beans and cut into 1cm pieces. Blanch these in boiling salted water for 3 minutes, drain, refresh under the cold tap, then leave to cool. Peel the red onion and chop it finely (you need about 3 tbsp).

Combine the dressing ingredients and season with salt.
Meanwhile, select and wash 6 cup-shaped iceberg lettuce leaves and set aside to crisp in a bowl of iced water.
Dice or slice the cooked potatoes and combine in a bowl with the beans and onion.

Toss 2-3 tbsp of the dressing with the white crabmeat. Combine the remaining dressing with the potato mixture. Adjust the seasoning.

Drain and dry the lettuce leaves and arrange on plates. Spoon over the potato salad, add a spoonful of the white crab mixture and of brown crabmeat, if using, then scatter over a few extra capers and dust with cayenne pepper.