Good Ideas: Crab Salad w/ Corn & Cumin
This is a strange combination of ingredients.
Crabmeat with corn and cumin?
Yes. Yes. Yes.
There is no substitute for fresh lump crabmeat, though expensive. Don't even think about using canned crabmeat in this recipe. Not allowed.
This was best made the day before serving, so the flavors had time to blend together.
This was fresh and light and will be even better in the summer, when corn is in season.
Crabmeat Salad w/ Corn & Cumin in Endive Spears: (adapted from Bon Appetit Fast Easy Fresh)
8 oz. containter of fresh lump crabmeat (I bought the pasteurized refrigerated container in the seafood section)
1/2 cup frozen corn kernels
1/4 cup of minced red onion
1/4 cup mayonnaise
4 tsp of minced fresh parsley
1 tbsp orange juice
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp cumin
1/4 tsp cayenne pepper
salt & pepper
3 heads of Belgian endive, separated into spears
Mix first 10 ingredients in a bowl. Season to taste w/ salt & pepper.
Cover and chill 4 hours and up to 1 day.
Drain salad (important, because there will be a lot of liquid) and place 1 rounded teaspoon of crab salad in base end of each endive spear.
Arrange on platter and serve.