COLORFUL CRAB SALAD

1 large garnet yam

2 tablespoons butter

extra virgin olive oil

1 tablespoon minced garlic

1 large white onion, small dice

1 teaspoon sea salt

6 ounces baby spinach

1 pound Dungeness crab meat

1 cup sour cream

2 tablespoons buttermilk

2 tablespoons sambal

3 scallions, minced

zest of 1 lime

sea salt and freshly cracked pepper to taste

Preheat the oven to 400 degrees.

Peel the yam and cut in 1/2 inch dice, and toss with a little olive oil. Spread onto a baking pan lined with parchment and bake until just tender, turning once or twice. Cool and reserve.

In a large pan over medium heat, add the butter, olive oil, and garlic. Cook for 1 minute, and then add the onion and salt. Sauté until the onions are translucent, about 7 minutes. Toss in the spinach and remove from the heat.

In a large bowl, add the crab meat, sour cream, buttermilk, and sambal. Mix to combine. Add the onion spinach mixture, yam cubes, scallions, and lime zest and stir until fully incorporated.

Season with salt and pepper to taste.

Burk

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