Corn And Crab Salad Food

CORN AND CRAB SALAD

Steps:

• Chop boiled eggs and crab sticks.
• Add corn and salt.
• Stir mayonnaise into the salad.
• Mix the salad and refrigerate for 30 minutes.

CHILLED CORN AND CRAB SALAD

Steps:

• Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
• Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
• Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

CRAB HOECAKES WITH BLUEBERRY-CORN SALSA

Steps:

• Corn: Invert a small bowl into a large bowl. Place the larger round end of corn upright on the inverted bowl. Run a knife down the cob cutting the corn kernels so they fall into the large bowl (this method will keep the corn contained in the bowl while easily cutting away every kernel). Run the knife down the cut cob to release the corn milk into the bowl. Repeat with remaining corn, then remove the small bowl.
• Salsa: To the corn add the blueberries. Finely dice the onion and add to the bowl along with lemon juice. Core the tomato then using a serrated knife dice about the same size as the corn and blueberries. Add to the bowl with as much juice as possible. Finely chop cilantro stems (save leaves for another recipe) and add to the salsa. Removes mint leaves (discard stems), finely slice and add to the salsa along with two big pinches of salt. Stir and let rest 15 minutes and up to 1 day. Makes about 4 cups.
• Crab: In a large bowl add chives, mayonnaise, mustard, hot sauce, coriander, lemon zest and juice. Trim and peel garlic then using a microplane grate the garlic into the crab. Add a pinch of salt and olive oil and whisk to combine. Pick through the crab for shells then gently fold into the dressing. Let rest in the refrigerator 15 minutes.
• Hoecakes: Cut the onion into several pieces and add to the blender along with buttermilk. Puree until smooth. Set aside. In a bowl stir together cornmeal, salt, and sugar. Stir in buttermilk onion mixture. Add enough water so it's the consistency of slightly loose pancake batter, starting with ¼ cup and adding a tablespoon at a time if necessary (Chef Howard says all cornmeal is different so adjust with water to get the proper consistency). If the consistency is correct but water pooling in the batter, add flour to further bind the batter. Stir and set aside.
• Preheat a skillet to medium heat, 1 minute. Add vegetable oil and swirl the pan so the oil evenly covers the bottom. Spoon 2 tablespoons of batter onto the edge of the pan to form 1 hoecake. If the batter sizzles a little, the pan is ready. Continue to drop the batter making 2 more hoecakes making sure they're evenly spread out and not touching. Lower the heat slightly and cook for about 3 minutes. When the edges are brown and the tops dry, flip and cook an additional 3 minutes adding more oil if necessary. When golden brown with a lacy edge remove to a paper towel-lined plate to drain. Repeat with remaining oil and batter.
• Assembly: Stir olive oil into salsa. Set aside. Place hoecakes on a serving platter. Place several tablespoons of crab on the bottom of each hoecake. Top with several tablespoons salsa. Serve.

CUCUMBER, CORN, AND CRAB SALAD

Steps:

• Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in the refrigerator 30 minutes. Rinse and drain well; discard the liquid.
• Combine the crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to serve.
• Cucumber Vinaigrette
• Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.

CHILLED SWEET CORN BROTH WITH CRAB AND AVOCADO SALAD

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
• Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and

SPICY CRAB AND CORN PASTA

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
• Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
• Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
• Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
• Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
• Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.