Warm Crab and Fingerling Potato Salad with Horseradish, Créme Fraiche and Baby Red Oak Lettuce
Serves: 4
Ingredients
- 1 pound Maryland lump crab meat
- 3 ounces crème fraiche
- kosher salt
- freshly ground white pepper
- cayenne pepper
- lemon juice
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon finely chopped flat chives
- 3 tablespoons finely dices shallots
- 1/2 teaspoon finely chopped Italian parsley
- 8 fingerling potatoes, assorted sizes
- 8 fingerling potatoes, assorted sizes
- 12 red oak lettuce leaves
- 1/2 teaspoon peppercress (a type of watercress)
- 1/2 teaspoon onion sprouts
- 4 garlic blossoms (optional)
Directions
- Pick crab meat clean to make sure no shells remain. Set aside.
- Season crème fraiche with salt, pepper, cayenne and lemon juice to taste.
- Add horseradish, flat chives, shallots and parsley.
- Mix thoroughly, then gently add cleaned crab meat.
- Rinse and sort potatoes to uniform sizes - small, medium and large - with smaller potatoes on top.
- In a large saucepan, cover sorted potatoes with cold water.
- Bring to a boil and simmer for approximately 35 minutes, or until potatoes are cooked through.
- Drain potatoes and allow to cool slightly, then slice.
- Prepare garnish ingredients by picking through the herbs and lettuce, making sure they are crisp and clean.
- Toss warm potatoes gently but thoroughly with the seasoned crème fraiche, crab meat and peppercress.
- Place some of the mixture in the center of each 12-inch dinner plate.
- Lay the baby lettuce leaves around the dish.
- Garnish with onion sprouts and garlic blossoms.
