King Crab Potato Salad
Ingredients
1/2
pound
green beans, trimmed
3/4
pounds
small red-skinned potatoes, cut into eighths
1
pound
cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
2
stalks celery, thinly sliced
4
radishes, halved and thinly sliced
1
small red onion, diced
1
clove garlic, crushed
3
tablespoons
lemon juice
2
tablespoons
white wine vinegar
1
tablespoon
Dijon mustard
5
tablespoons
extra-virgin olive oil
2
tablespoons
minced fresh basil
1/2
teaspoon
freshly ground pepper