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.