Blue Lump Crab-Corn Salad
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
Scale
- 16 oz. Blue Lump Jumbo Crab Meat
- 1/2 cup Fresh Corn Kernels
- 1 Fresh Avocado
- 1/4 bunch Fresh Cilantro, finely sliced
- 1/2 cup Mae Ploy Sweet Chili Sauce
- 1 dash Green Tabasco Sauce
- 1/2 fresh lime juiced
- 2 Tbsp Sesame Oil
- Kosher Salt and fresh ground black pepper to taste
- Organic Mixed Greens, if serving as a salad.
Instructions
- In a medium sauté pan heat the sesame oil on medium high heat.
- Add the corn kernels, season with salt and pepper and sauté until slightly brown and caramelized.
- Transfer to a bowl and let cool. In the meanwhile, half the avocado removes the pit and cut it into small cubes and adds to the corn.
- Add the crabmeat, cilantro, sweet chili sauce, green Tabasco sauce and limejuice.
- Season to taste and let sit that all the flavors combine together.
- Adjust seasoning if necessary.
Notes
Chef By | Michael Rueggeberg
Nutrition
- Serving Size: 4 Salads
Find it online: https://soffiawardy.com/blue-lump-crab-corn-salad/