She Crab And Corn Salad Food

CORN AND LIMA BEAN PASTA SALAD WITH CRAB

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CRAB CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the dressing ingredients and stir well.
• Add all the salad ingredients to the bowl and gently toss to mix and coat well.
• Serve over greens.

CRAB SALAD WITH CORN-SHEET SAUCE

Steps:

• Cut the corn kernels from the cobs. Set aside 1/4 cup for the garnish. Over a bowl, scrape each cob with the back of a knife to release the juices.
• Place the kernels and juice in a blender. Blend briefly on low to break up the corn, then on high for about 2 minutes to make a purée. If using frozen corn, add 1/4 cup water to the blender. (If the corn will not blend, stop the machine and loosen the kernels with a spoon before trying again.) Strain the purée through a sieve placed over a saucepan and lined with 3 layers of fine cheesecloth. Press on the solids with a ladle to release the juices, then wring out the corn-filled cheesecloth to extract the remaining juices. You should have about 2 1/2 cups corn juice.
• Add the butter, 2 tablespoons sugar and 1/2 teaspoon salt to the saucepan and place over medium-low heat. Season with more sugar and salt to taste. Whisk continually until the butter melts, then stir until the sauce lightly coats the back of a wooden spoon, 12 to 16 minutes. Transfer to a heatproof container and cover with plastic wrap to cool.
• Whisk the cooled sauce until smooth. Cover an 8 1/2 -by-12-inch rimmed cookie sheet with wax paper. (Make sure the cookie sheet fits in the freezer and that its surface is perfectly flat.) Spray the wax paper with cooking oil, then pour the sauce over it in a thin sheet (about $(7$)2-inch thick). Drain off the excess sauce and place the sheet in the freezer. Repeat with a second cookie sheet.
• Combine the coconut milk, curry powder, 1 tablespoon sugar and 1 1/2 teaspoons salt in a small saucepan. Simmer for 3 minutes, stirring constantly. Remove from the heat and chill.
• Cut the avocado slices in half horizontally. Zest the lime, then peel and segment the lime and cut the segments in half horizontally. If using large basil leaves, tear them into small pieces.
• Cut each of the frozen corn sheets into 4 3-by-8-inch rectangles, slicing through the wax paper. Return the cookie sheets to the freezer.
• To serve, arrange a few pieces of crabmeat, avocado and red pepper flat in a 2-by-6-inch area on each of 8 plates. Do not pile the ingredients. Top each salad with a few corn kernels, a little lime zest and basil. Dab with a touch of coconut sauce. Remove a rectangle of corn sauce from the freezer. Peel the wax paper from it as you lay it directly over a salad. Work quickly -- the sauce melts rapidly and will stick to the wax paper unless frozen solid. Do not worry about breaks in the sheet. As the sheet thaws, the sauce will envelope the ingredients below. Garnish with corn kernels, lime zest and basil. Repeat with the remaining 7 salads.

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.

SHE-CRAB AND CORN SALAD

Steps:

• In a saucepan, bring the half-and-half to a simmer and poach the cucumbers in it for three to four minutes, until just cooked. Add the Sherry.
• Using a sharp knife, strip the kernels from the cobs. In a large pot, heat the butter and oil over medium-high heat.Saute the corn kernels for five minutes, or until heated through. Add the crab meat, red peppers and the rest of the seasonings. Saute for another two minutes, stirring constantly to blend well.
• In a large salad bowl, combine the cucumber mixture and half-and-half with the crab mixture and cool at room temperature. Place the spinach leaves on a large platter and arrange the salad over them.

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 chill.

CRABMEAT, CORN AND CUMIN SALAD IN ENDIVE SPEARS

Steps:

• Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
• Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.

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 teaspoons oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onions. Let cool.
• Whisk together lemon juice and sugar. Drizzle remaining tablespoons plus 2 teaspoons oil, whisking until combined.
• Combine corn-onion mixture, chili, 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.