Yukon Gold Potato, Baby Beet, and Crab Salad

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 6 servings
Share This Recipe

Ingredients

1/2 pound assorted baby beets, rinsed and wiped clean

1/2 pound Yukon Gold potatoes, scrubbed and thinly sliced

1 cup homemade mayonnaise

2 teaspoons Dijon mustard

1 lemon, juiced

1/2 cup minced red onion

2 tablespoons freshly grated horseradish, blanched

1 teaspoon minced garlic

1 tablespoon chopped parsley

1 tablespoon chopped tarragon

1 pound lump crab meat, picked over for cartilage

1 small celery root, peeled and sliced into thin rings

1 medium bulb fennel

Drizzle olive oil

Salt

Freshly ground black pepper

Directions

  1. Preheat the fryer. Preheat the oven to 400 degrees F.
  2. In a mixing bowl, toss the fennel with the olive oil, salt and pepper. Place on a small baking sheet and roast until caramelized, about 30 minutes. Remove from the oven and cool.
  3. Place the beets in a saucepan and cover with water. Season with salt and pepper. Bring the liquid to a boil, reduce the heat to medium and cook until tender, about 8 to 10 minutes. Drain and cool in an ice bath. Remove and drain on paper towels. Slice the beets in half.
  4. In another shallow bowl, toss the beets with olive oil, salt and pepper. Set aside.
  5. Place the potatoes in a saucepan, over medium-high heat and cover with water. Season with salt. Bring the water to a boil, reduce heat the medium and simmer until tender, about 4 to 6 minutes. Drain and cool in an ice bath. Remove and dry on paper towels. Toss the potatoes with olive oil, salt and pepper. Set aside.
  6. In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, horseradish, garlic, parsley, and tarragon. Mix until fully incorporated. Season with salt and pepper. Add the crabmeat and mix well. Season with salt and pepper.
  7. Fry the celery root slices until golden brown. Remove and drain on paper towels. Season with salt and pepper.
  8. To serve, fan the slices of potatoes in the center of each serving plate. Mound the crab salad in the center of the potatoes. Place the beets and fennel around the salad. Garnish the top of the crab salad with the fried celery root chips. Garnish with parsley.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.