Blue Crab and Potato Salad

Ingredients: 

  • 2 Cans MILLER’S SELECT or SEA FARE JUMBO LUMP CRAB MEAT (Drained)
  • ¾ Pound Green Beans Trimmed and Cooked
  • 1 ½ Pounds Small Red Skin Potatoes (Cut in 8ths and Cooked)
  • 2 Stalks Celery Thinly Sliced
  • 6 Radishes Halved and Thinly Sliced
  • 1 Small Red Onion Diced


Dressing:

  • 1 Clove Garlic Finley Chopped
  • 3 Tbsp Fresh Squeezed Lemon Juice
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Fresh Basil Chopped
  • Salt and Pepper to Taste


Directions: 

Toss the Green Beans, Potatoes, Celery, Radishes and Onion in a Large Bowl. Whisk Garlic, Lemon Juice, Vinegar, Mustard, Oil, Basil, Salt and Pepper in a Small Bowl. Pour Dressing over the Salad and Toss to Coat. Add Crab Meat and Gently Blend to Avoid Breaking Whole Lumps.

Serves 6