Instructions: Cut the potatoes, with their skins, in half or quarter them, making roughly 1-inch pieces. Put the potatoes in a deep pot. Add cold water to a depth of 2 inches over the potatoes. Over high heat, bring to a boil. Reduce the heat to medium-high, and cook until the potatoes are easily pierced with the tip of a knife, about 15 minutes.

Drain the potatoes and transfer to a mixing bowl. Add the crabmeat, scallion, parsley and lemon zest to the potatoes. Toss with a fork to combine. Mix in the oil and lemon juice to coat the potatoes. Season the salad to taste with pepper. (Note: Snow crab can be salty. But if you wish, season the salad with additional salt to taste when adding the ground pepper.)

Serve, mounded on a bed of shredded lettuce, surrounded by sliced cucumbers.

This recipe yields 4 servings.

Comments: Everyone loves sweet snow crab and everyone likes potatoes. This salad pairs them in a fresh salad brightened with lemon zest. Serving it in crisp cups of iceberg lettuce to show off its appealing colors.

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