Blue Lump Crab-Corn Salad


  • 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.


  1. In a medium sauté pan heat the sesame oil on medium high heat.
  2. Add the corn kernels, season with salt and pepper and sauté until slightly brown and caramelized.
  3. 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.
  4. Add the crabmeat, cilantro, sweet chili sauce, green Tabasco sauce and limejuice.
  5. Season to taste and let sit that all the flavors combine together.
  6. Adjust seasoning if necessary.


Chef By | Michael Rueggeberg