You Crabby? Make Crab & Corn Salad
Kathy Cooke

Finally warmer weather is hanging around.

Remind me I said that when it is in the 100s and I am whining about that.

May is crazy busy for all of us. There are lots of parties and pot luck dinners in this month.

When I bring food to one of these gatherings, I usually use my old standby, baked mashed potatoes.

Or asparagus salad, which is just 3 cans asparagus (drained), place in bottom of a glass container.

Cut up cherry tomatoes and lay them across the middle of the asparagus.

Add chopped green onions, place across the tomatoes. Top with Italian dressing and course black pepper.

Super easy plus it looks pretty.

My brother Kyle sent me this recipe for a crab salad he made and does it ever sound (and look) delicious.

Depending on the price of the crab meat you find, it might be too expensive for a pot luck.

In that case, just serve it to yourself, for a great lunch or supper at home.

I can’t wait to try it.

Summer Tomatoes, Roasted Corn, Crab and Avocado Salad

12 oz lump crab meat 1 pint grape tomatoes, cut in half 1 hass avocado, diced 2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild) 1 1/2 cups roasted corn kernels 1/3 cup chopped red onion 2 limes, juice of (or more to taste) 1 tsp olive oil 2 tbsp chopped cilantro salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.

Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn.

Combine all the ingredients together, add cilantro and gently toss.

Adjust lime juice, salt and pepper to taste. Yields 7 one-cup servings.

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2014-05-08 digital edition

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