Sunday, September 06, 2009

Recipe: Corn, Crab, & Red Pepper Salad

One of my favorites from John Shields, keep losing track of the location of it, so sharing it here. ~ e.

Corn, Crab, & Red Pepper Salad
Serves 6

This recipe makes a refreshing summer salad from some of Maryland's most famous foods - sweet corn and crab. Simply serve this salad on a bed of butter lettuce, or as a party appetizer, place into a decorative bowl with fresh tortilla chips on the side and it magically transforms into a marvelous dip.

3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 large garlic clove, peeled and mashed
Juice of 1 lime
1/2 pound fresh or pasteurized backfin crabmeat, picked over for shells
1 small red onion, peeled and finely minced
1 medium red bell pepper, cored, seeded, cut in fine dice
4 cups fresh Silver Queen (or other sweet corn) corn kernels
[e: I grill about six ears of corn for the salad]
3 tablespoons fresh cilantro leaves
1/4 teaspoon Old Bay or seafood seasoning
Salt and freshly ground black pepper

Combine oil, vinegar, garlic, lime juice, and whisk thoroughly. Place crab, red onion, red pepper, corn, and cilantro together in a bowl and toss gently, taking care not to break up the lumps of crab. Pour the lime dressing over top and gently toss again. Season with Old Bay, salt, and pepper to taste. Cover and chill for at least one hour before serving.


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