Confetti Crab Salad

This is a perfect summer dinner.  It uses lots of fresh produce and requires assembly only, no real cooking is required.  It’s
also a great way to use leftover corn on the cob.  If you don’t have any corn on the cob at your disposal, canned corn will work in a pinch.
This reminds me a bit of a crab dip that Katie likes to make for Christmas Eve.  I used canned crab meat, fresh crab would be ideal.  You could
also use fake crab (fish that is flavored to taste like crab).  In any case this is easy to throw together.  I used just a half of a jalapeno
pepper and what to do with the other half? Isn’t that obvious?  Drop it into tequila and let it marinate for the next couple days.  I added 1 ½ jalapeno peppers to 2 cups of tequila and then I’ll make a delicious summer drink once it’s ready with sparkling water and cranberry juice.  The tequila
will have just enough heat from the jalapenos to keep you from consuming too much alcohol too quickly.

1 can (6 oz) lump crab meat, drained

1 ear of corn, kernels cut from cob

1 medium red bell pepper, diced

½ jalapeno pepper, seeds removed and finely diced

1 medium red onion, diced

1/4 cup chopped cilantro

1/3 cup reduced fat mayonnaise

1 tablespoon lime juice

Mix all ingredients and allow to chill for 30 minutes before serving.  Sometimes this doesn’t work
out, this is so good you’ll want to eat immediately, so you may need to serve this at room temperature.

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  1. Pingback: Season confusion | 2 Peas in a Blog

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