Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Lump crabmeat |
3 larges | Idaho potatoes |
¾ cup | Mayonaise |
3 tablespoons | Sour cream |
\N \N | Juice of 1/2 a lemon |
2 \N | Scallions |
\N \N | Parsley sprigs |
\N \N | Salt & pepper |
Pick any bits of shell out of the crabmeat and set aside. Cut the potatoes into thirds, place in a medium saucepan, cover with salted water, and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and, when cool enough to handle, peel and cut into ¼ inch-thick slices.
in a small bowl, combine mayonaise, sour cream, and the lemon juice; season to taste with salt and freshly ground pepper. Finely chop 2 whole scallions and a few sprigs of parsley.
To serve: Arrange several slices of potato on a platter and season with salt and pepper. Smooth some dressing on top, sprinkle with scallions and parsley, then add a layer of crab. Repeat, making several layers and ending with crab on top. (I'm sure you could just mix everything together as well) Reprinted from Saveur Magazine - July/Aug 1996.