Recipe: Crabmeat and Potato Salad

CRABMEAT AND POTATO SALAD
Source: Potato Salad: Fifty Great Recipes by Barbara Lauterbach
Servings: 4-6

This recipe came about one day when I mentioned to Robby Graham, my fish purveyor that the cookbook on potato salads was coming along. And I was working on the seafood salad section. "Got one for crab" Robby asked. I told him I didn't. "Well, our fresh Maine crab can't be beat." He said, as he tucked a container in with my weekly purchase if you cannot find fresh crabmeat, you may substitute canned of good quality. And if you're ever in New England. Try the Maine crab along with the lobsters.

1 pound Yukon Gold potatoes
3 1/2 tablespoons fresh lemon juice
1 cup well-drained, chopped canned or cooked frozen artichoke hearts
1/2 pound fresh-cooked crabmeat or 2 cans (6 ounces each) canned crabmeat, dried, picked over for cartilage and shell fragments, and flaked
DRESSING:
1 cup mayonnaise, homemade or high-quality purchased
2 tablespoons capers, rinsed
1 tablespoon chopped fresh flat-leaf or curly parsley
2 scallions, including some of the tender green tops, chopped
1 clove garlic, minced
1 tablespoon minced fresh tarragon, or 1 teaspoon dried tarragon, crumbled
1/2 teaspoon dry mustard
1/4 to 1/2 teaspoon Tabasco or other hot-pepper sauce
Dash of salt
1/4 teaspoon paprika

Boil the potatoes*. When cool enough to handle, peel and cut into 1/4-inch cubes. Place In a large bowl and sprinkle with 2 tablespoons of the lemon juice while still warm, Cover and refrigerate while making the dressing.

TO MAKE THE DRESSING:
In a bowl, combine the mayonnaise, capers, parsley, scallions, garlic, tarragon, dry mustard, hot-pepper sauce, salt, and paprika. Stir to mix thoroughly.

Toss the artichoke hearts with the remaining 1 1/2 tablespoons of lemon juice and add to the dressing. Add the crab- meat and toss gently.

Remove the potatoes from the refrigerator (they should be cool to the touch) and add the crabmeat-artichoke mixture. Toss gently but thoroughly. Serve immediately, or cover and refrigerate for up to 6 hours, then serve chilled.

NOTE: This salad is attractive packed into 6 custard cups that have been lightly sprayed with vegetable oil spray, tamped down, and refrigerated. Cover the cups with plastic wrap When ready to serve, place a lettuce leaf on each individual plate and top with a large, perfect tomato slice. Unmold the cups onto the tomato slices. Garnish each salad with a tarragon sprig and a few capers.

*BOILING POTATOES:
Boiling is ideal for the low-starch waxy potatoes most often used for salad, The timing depends on the number of potatoes and their size.

In a heavy saucepan that accommodates the potatoes without crowding, place the potatoes, water to cover, and about 1 teaspoon salt per quart of water, Cover partially, bring to a boil, and cook until tender when pierced. 20 to 25 minutes after the water has returned to a boil for 2- to 3-inch potatoes.

Avoid piercing the potatoes repeatedly to test for doneness, or too much moisture will seep in and produce a soggy interior. Use a knife for probing, as a fork permits more water to reach the center, When done, drain the potatoes in a colander and return them to the warm cooking pan briefly, tossing them over low heat to dry then,. Proceed with the salad recipe.