King Crab Potato Salad

  • Preparation Time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings


  • 1 lb small red-skinned Potatoes
  • 1/4 tsp Salt
  • 1 cup King Crab Meat
  • 3 Scallions, white part only, finely chopped
  • 2 Tbsp Parsley, finely chopped
  • 1/4 tsp Lemon Zest, grated
  • 1 Tbsp Olive Oil
  • 2 tsp Lemon Juice, fresh
  • freshly ground Pepper, to taste
  • 1 head Iceberg Lettuce, shredded
  • 1 Cucumber, sliced (for garnish)


Quarter the potatoes, with their skins. Boil them, until they are easily pierced with the tip of a knife (about 15 minutes). Drain potatoes, and transfer to a mixing bowl.

Add the king crab meat, scallion, parsley, and lemon zest. Toss with a fork to combine. Mix in the oil and lemon juice to coat the potatoes. Season to taste with pepper.

Serve crab salad mounded on a bed of shredded lettuce, surrounded by sliced cucumbers.