King Crab Potato Salad

Ingredients

• ¾ pound green beans, trimmed
• 1 ½ pounds small red-skinned potatoes, cut into eighths
• 1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
• 3 stalks celery, thinly sliced
• 6 radishes, halved and thinly sliced
• 1 small red onion, diced
• 1 clove garlic, crushed
• 3 tablespoons lemon juice
• 2 tablespoons white-wine vinegar
• 1 tablespoon Dijon mustard
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh basil
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper

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