Friday, June 29, 2012


The first sweet corn of the season arrived in our CSA box yesterday, and with the lump crab meat sitting in our fridge, I knew exactly what I was going to do.  This was a dinner I first posted on July 19 of last year.  


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.


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


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.


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.


Katherine Thomas said...

Ha! This looks wonderful, and would you believe I made almost the same meal yesterday. I made cold pasta salad with lots of veggies, and grilled shrimp for me, chicken for my husband. With corn on the cob, and watermelon on the side. I'm going to try your cucumber crab recipe!

Gus said...

Never enough crabmeat for me either. Tried this last year and loved it! May double the crab this time.