Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Lump crabmeat
3 lg Idaho potatoes
3/4 c Mayonaise
3 tb Sour cream
Juice of 1/2 a lemon
2 Scallions
Parsley sprigs
Salt pepper

Pick any bits of shell out of the crabmeat and set aside. Cut the
potatoes into thirds, place in a medium saucepan, cover with salted
water, and bring to a boil over medium-high heat. Cook until tender,
about 20 minutes. Drain and, when cool enough to handle, peel and cut
into 1/4 inch-thick slices.

in a small bowl, combine mayonaise, sour cream, and the lemon juice;
season to taste with salt and freshly ground pepper. Finely chop 2
whole scallions and a few sprigs of parsley.

To serve: Arrange several slices of potato on a platter and season
with salt and pepper. Smooth some dressing on top, sprinkle with
scallions and parsley, then add a layer of crab. Repeat, making
several layers and ending with crab on top. (I'm sure you could just
mix everything together as well)

Reprinted from Saveur Magazine - July/Aug 1996.

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