Ingredients

• 3 tablespoons olive oil
• 6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered
• 2 green onions, thinly sliced
• 1 1/2 pounds lump crabmeat, picked over
• 1 jalapeno, finely diced
• 1/4 cup chopped cilantro
• Salt and freshly ground pepper
• Carrot-Habanero Broth, recipe follows
• Beet Relish, recipe follows
• 3 cups fresh carrot juice (about 2 pounds, juiced)
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1/2 habanero chile, chopped
• Salt
• 1 large beet, roasted at 375 degrees for 1 hour 15 minutes, peeled and finely diced
• 2 tablespoons prepared horseradish, strained
• 2 teaspoons honey
• 2 tablespoons olive oil
• 3 tablespoons finely chopped cilantro
• Salt and freshly ground pepper

Browse by ingredient

Instructions

1. Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.
2. Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Top with some of the Beet Relish. Repeat in 4 other bowls.
3. Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.
4. Combine all ingredients in a small bowl and season with salt and pepper, to taste.