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.
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.
2 comments:
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!
Never enough crabmeat for me either. Tried this last year and loved it! May double the crab this time.
yummm
Post a Comment