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Maryland Crab Potato Salad

Potato Salad

1# Yukon gold potatoes, cut into 1 inch cubes
1/3 c. sour cream
2 Tbsp. aioli (recipe below)
1 tsp. stone ground mustard
¼ c. green onions diced (reserve 1 Tbsp. for garnish)
¼ c. celery diced
2 Tbsp. parsley, chopped
1 Dill pickle, diced
½ tsp. Old Bay
Salt and pepper to taste

1. Cook potatoes in cold salted water. Bring to boil and simmer until tender.
2. Drain and place on a ½ pan and put in refrigerator to stop cooking.
3. Prepare dressing for potatoes.
4. Toss potatoes with dressing. If dressing is too dry add some pickle juice or buttermilk to thin.
5. Season to taste.

Crab Salad

½# Dungeness or Maryland Blue Crab (backfin or lump, cooked and picked)
¼ tsp. Old Bay
2 Tbsp. aioli (recipe below)
1 tsp. celery Seed
1 tsp. fresh tarragon diced, 1 sprig reserved for garnish

1. Combine aioli, celery seed, old bay and tarragon together.
2. Lightly coat crab.
3. Season to taste.

Basic Aioli

2 egg yolks
1 tsp. dry mustard
½ tsp. sea salt
Pinch cayenne pepper
1 Tbsp. lemon juice, freshly squeezed or champagne vinegar
1/2 c. olive oil

4. Place yolks in blender and pulse until thick.
5. Add seasonings and lemon juice until combined.
6. Gradually add oil until mixture thickens.

Serves 2 as salad; Makes 8 cucumber boats.

Plating
1. Use Tom Thumb lettuce to create a boat for crab salad and potato salad.
2. Scoop each into separate lettuce leaf.
3. Garnish crab with tarragon and potato salad with green onions.

Serves 2

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