Updated 08/24/2011 05:00 AM
Recipe: Crabmeat Salad with Corn, Tomato and Cucumber
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1 pound canned, pasteurized crabmeat (see hints below)
4 ears corn
1 medium cucumber, deseeded and cubed
3 large ripe tomatoes, cored and diced
1 large ripe avocado (or 2 if you like more avocado)
1/3 cup chopped fresh cilantro
1 jalapeno pepper, deseeded and minced
1/2 tsp ground cumin
Juice from 1/2 lime
Olive oil as needed
Salt and black pepper to taste
Cut the kernels of corn off of 4 ears of corn….into a large mixing bowl.....and add 1 medium, deseeded and cubed cucumber, 3 large cored and cubed ripe tomatoes.
Cut one avocado in half, from top to bottom around the pit, remove the pit and cut the flesh into cubes inside the skin.
Use a spoon to scoop those cubes into the bowl, add 1/4-1/3 cup fresh chopped cilantro, 1 deseeded and minced jalapeno pepper....sprinkle in 1/2 tsp ground cumin, add the juice of 1/2 lime....add a splash of olive oil and gently toss everything together.
Keep the crabmeat cold until you are ready to add it, then open the can and carefully pick through it looking for bits of shell.....trying not to break the meat up too much...then add that to the bowl....season it with salt and black pepper and gently toss to combine.
Keep the whole salad cold in the fridge until you are ready to eat and then serve it up on individual plates on top of leaves of romaine lettuce if you like.
You can easily cut this recipe in half (by buying a 8-ounce can of crabmeat instead) and still have enough for 4 small salads. Buy lump crabmeat or backfin or a mix of the two.
Chances are there won't be any bits of shell in the jumbo lump meat (like there will be in the other types) but it is still a good idea to check before tossing everything together.
Substitute precooked, defrosted cocktail shrimp for the crabmeat for a more economical salad.