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Crab and Corn Macque Choux Salad

Crab and Corn Macque Choux Salad

Crab and Corn Macque Choux Salad
Crab and Corn Macque Choux Salad
Crab and Corn Macque Choux Salad
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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
  1. In large bowl, stir together corn, bell peppers, tomatoes, radicchio, zucchini and 2 T. parsley.
  2. In small bowl, whisk together vinegar, oil, honey, salt and pepper to taste.
  3. Add the vinegar mixture to the corn mixture and stir until combined. Season to taste.
  4. In large bowl, gently combine crabmeat, mayo, zest and juice, dill, paprika, cayenne, remaining parsley and salt, to taste.
  5. Serve the crab mixture over the corn mixture.
  6. 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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