Crab Potato Salad

Pick any bits of shell out of crab meat and set aside.

Cut 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 mayonnaise, sour cream, and the lemon juice; season to taste with salt and freshly ground black pepper. Finely chop scallions and 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.