PASTA-CRAB-CUCUMBER SALAD

This was going to be the night! Tonight I would prepare the crab sauce that has been running around in my head for days…the sauce I thought I would prepare last week only to discover I didn’t have the crabmeat I thought I had. But it was not to be; I came home from the farmer’s market with our box of veggies and discovered 6 ears of sweet corn, and with 4 already in the fridge, I knew I had to use them. The result was a pasta/crab salad fortified with cucumber and served on a bed of lettuce with corn on the side.



INGREDIENTS:

Elbow pasta
Fresh crabmeat
Cucumber, peeled and diced
Celery
Mayonnaise
Lemon juice
Fresh chopped basil, oregano, thyme, and parsley

PROCESS:

Cook the pasta, drain and rinse with cold water, mix in just enough olive oil to keep them from sticking together, and chill.

In a small bowl mix the mayonnaise, lemon juice, and part of the herbs and cucumbers. In a larger bowl add the mayonnaise mixture and the crabmeat, plus the pasta, and mix well. Add salt and pepper to taste.

Serve on a bed of lettuce with the corn on the side and tomato for color.

COMMENTS:

Patience advised me to use more crabmeat…but she is from Maryland and there is never enough crabmeat for her.

A great meal for a hot summer day.