3/4 pound green beans, trimmed
1 1/2 pounds small red-skinned potatoes, cut into eighths
3/4 pounds cooked crab meat
18 16-20 count shrimp, cleaned and cooked
3 stalks celery, thinly sliced
6 radishes, halved and thinly sliced
1 small red onion, diced
1 clove garlic, minced
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
2 tablespoons fresh basil, chiffonade
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
- Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Leave water boiling and transfer beans to a colander using a slotted spoon or tongs. Submerge in an ice bath or run under cold water to stop cooking.
- Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander and refresh under cold water until room temperature.
- Toss the green beans and potatoes with crab, shrimp, celery, radishes and onion in a large bowl.
- Whisk garlic, lemon juice, vinegar and mustard in a small bowl, slowly whisking in oil. Whisk in basil, salt and pepper. Pour the dressing over the salad and toss to coat. Serve.