JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Crab and Corn Macque Choux Salad
| Crab and Corn Macque Choux Salad | Print |
Recipe By: Alice Morrow
Crab and Corn Macque Choux Salad
Ingredients
- 4 c. fresh corn kernels (6-8 ears, depending on size)
- ½ of each color bell pepper (red, yellow, orange, green), diced
- 1 c. halved cherry tomatoes
- ½ c. shredded radicchio
- 1 medium zucchini, diced
- 2-4 T. fresh parsley, chopped
- 3 T. champagne vinegar
- 2 T. extra virgin olive oil
- 2 t. honey
- Kosher salt, black pepper
- 1 lb. lump crabmeat, picked free of shells
- ¼ c. Miracle whip or mayo
- 1 T. lemon zest
- 1 T. fresh lemon juice
- 2 T. chopped fresh dill
- 1 t. sweet paprika
- Cayenne pepper, to taste
Instructions
- In large bowl, stir together corn, bell peppers, tomatoes, radicchio, zucchini and 2 T. parsley.
- In small bowl, whisk together vinegar, oil, honey, salt and pepper to taste.
- Add the vinegar mixture to the corn mixture and stir until combined. Season to taste.
- In large bowl, gently combine crabmeat, mayo, zest and juice, dill, paprika, cayenne, remaining parsley and salt, to taste.
- Serve the crab mixture over the corn mixture.
- This can also be served over nice lettuce selections if desired.
Notes
*****This mixture can be covered and refrigerated up to 3 days. You can substitute shrimp for the crabmeat.
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