MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Crab Salad with Roasted Corn and Lime Vinaigrette
| Crab Salad with Roasted Corn and Lime Vinaigrette | Print |
Recipe By: Alice Morrow
Crab Salad with Roasted Corn and Lime Vinaigrette
Ingredients
- VINAIGRETTE:
- ⅓ c. rice vinegar
- ⅓ c. fresh lime juice
- 1 T. lime zest
- 3 T. honey
- 2 T. minced garlic
- 1-2 fresh jalapenos, seeded and minced
- ⅓ c. good quality olive oil
- ½ c. chopped fresh cilantro or parsley
- Kosher salt, white pepper
- SALAD:
- 2 ears of corn, roasted and cut from cob
- 1 bunch cilantro or parsley, chopped
- 6 Roma Tomatoes, cut into chunks
- 1 avocado, diced
- 1 medium red onion, diced
- 1 lb. jumbo lump crabmeat, drained and picked over
- Salt, white pepper to taste
Instructions
- VINAIGRETTE:
- Place vinegar, lime juice, zest, honey, garlic and jalapenos in a blender.
- Puree.
- While blender running, slowly drizzle olive oil and cilantro until finely chopped.
- Season to taste.
- Refrigerate until ready to use.
- SALAD:
- Combine the corn, cilantro, tomato, avocado and red onion in a bowl.
- Gently fold in the crabmeat.
- Slowly add the vinaigrette until salad is lightly coated.
- Season to taste.
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