Best 2 Chilled Corn And Crab Salad Recipes
Whether you're looking for a refreshing summer dish or a light and flavorful meal anytime of the year, chilled corn and crab salad is a delightful option that offers a delicious balance of sweet corn, tender crab meat, and a variety of complementary ingredients. From classic recipes passed down through generations to modern interpretations with a twist, this article will guide you through the wonderful world of chilled corn and crab salad, providing the best tips, tricks, and recipes to create a delectable dish that will tantalize your taste buds and impress your friends and family.
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CHILLED CORN AND CRAB SALAD
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200 g, Cholesterol 24 g, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 243 g
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.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the salad will taste. If possible, use sweet corn that is fresh from the cob and freshly cooked crab meat.
- Cook the corn properly: Corn should be cooked until it is just tender, but not overcooked. Overcooked corn will be mushy and bland.
- Chill the salad before serving: Chilled salad will be more refreshing and flavorful. Chill the salad for at least 30 minutes before serving.
- Serve with a variety of toppings: Chilled corn and crab salad can be served with a variety of toppings, such as crumbled bacon, diced avocado, chopped red onion, or sliced hard-boiled eggs.
- Make it a meal: Chilled corn and crab salad can be served as a main course or a side dish. Serve it with a green salad, roasted vegetables, or grilled fish.
Conclusion:
Chilled corn and crab salad is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own taste. Whether you serve it as a main course or a side dish, chilled corn and crab salad is sure to be a hit.
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