It is great to make use of fresh corns from the farm market in summer for this Corn and Crab Salad. Fresh corn is much sweeter than the frozen ones. We used artificial crab meat instead of real crab meat for this recipe. You can always substitute with real crab meat when crab is in season and much more affordable.
This recipe makes 6 to 8 servings.
More after the jump. Click to read the rest of Corn and Crab Salad (117 words)
© suanne for Chow Times, 2009. |
Post tags: Avocado, Celery, Community Kitchen, Corn, Crab, Jicama, Recipe, Salad, Tomato
Feed enhanced by Better Feed from Ozh