Warm Spring Potato & Lump Blue Crab Salad with Umami Crème Fraîche

Instructions

1. 1

   Bring a medium pot of generously salted water to a boil. Add 1 lb fingerling potatoes, halved lengthwise and cook until just fork-tender. Don't let them turn to mush; we want some bite to contrast the soft crab.

   15 min

   Tip: Salt your water like the ocean! It's the only chance you get to season the inside of the potato.

2. 2

   While the potatoes are boiling, whisk together 3 tbsp crème fraîche, 2 tbsp whole grain mustard, 1 tbsp fresh lemon juice, and 1 tsp fish sauce in a large mixing bowl. Season the dressing with 1/2 tsp kosher salt and 1/4 tsp black pepper.

   5 min

   Tip: The fish sauce might sound wild for potato salad, but trust me—it amplifies the oceanic sweetness of the blue crab.

3. 3

   Gently pick through 1 lb jumbo lump blue crab meat, picked over for shells. Wash and dry 2 cups watercress or baby butter lettuces and set aside.

   5 min

   Tip: Use your fingertips and be incredibly delicate. Jumbo lump is expensive, and we want to keep those large, luxurious pieces whole.

4. 4

   In the last 2 minutes of the potatoes' boiling time, drop 1 cup fresh English peas, shelled directly into the pot to blanch them until bright green and tender-crisp.

   2 min

   Tip: Fresh spring peas cook in a flash. If you're using frozen peas, they only need about 60 seconds.

5. 5

   Drain the potatoes and peas well. Toss them immediately with 1 tbsp olive oil to keep them from sticking, then let them cool for just a few minutes.

   5 min

   Tip: You want the vegetables warm enough to soak up the dressing, but not so hot that they melt the crème fraîche into a watery mess.

6. 6

   Add the warm potatoes, peas, 2 scallions (spring onions), thinly sliced, and 1/4 cup fresh dill, roughly chopped to the large bowl with the dressing. Toss everything together until the vegetables are well coated, seasoning with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

   3 min

   Tip: Mix the sturdy vegetables thoroughly now, because once the crab goes in, we stop stirring.

7. 7

   Here is where the chef's technique comes in: Add the picked crab meat to the bowl. Using a wide, flexible spatula, gently fold the crab into the potato mixture. Scoop from the absolute bottom of the bowl and turn the mixture over itself just two or three times.

   2 min

   Tip: Treat the crab like you're folding egg whites into a soufflé. The goal is to distribute the crab without breaking up the lumps.

8. 8

   Create a bed of the prepared watercress on a serving platter or individual lunch plates. Gently spoon the warm potato and crab salad over the top. Serve immediately while the contrast of warm potatoes and cool crab is at its peak.

   3 min

   Tip: The peppery bite of watercress balances the richness of the crème fraîche and sweet crab beautifully.