She-Crab And Corn Salad Recipe

Name: She-Crab And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup half-and-half; 2 large cucumbers, peeled and thinly sliced; 1/2 cup dry Sherry; 20 ears of corn; 4 tablespoons unsalted butter; 1/4 cup vegetable oil; 2 pounds crab meat, picked over; 1 1/2 cups thinly sliced pickled sweet red peppers; 2 to 3 teaspoons Worcestershire sauce, to taste; 1/4 teaspoon mace; 1/4 teaspoon nutmeg; Salt and freshly ground pepper to taste; 1 1/2 pounds fresh spinach, washed and dried

Servings: persons

3/4 cup half-and-half
2 large cucumbers, peeled and thinly sliced
1/2 cup dry Sherry
20 ears of corn
4 tablespoons unsalted butter
1/4 cup vegetable oil
2 pounds crab meat, picked over
1 1/2 cups thinly sliced pickled sweet red peppers
2 to 3 teaspoons Worcestershire sauce, to taste
1/4 teaspoon mace
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
1 1/2 pounds fresh spinach, washed and dried

1
In a saucepan, bring the half-and-half to a simmer and poach the cucumbers in it for three to four minutes, until just cooked.
2
Add the Sherry.
3
Using a sharp knife, strip the kernels from the cobs.
4
In a large pot, heat the butter and oil over medium-high heat.Saute the corn kernels for five minutes, or until heated through.
5
Add the crab meat, red peppers and the rest of the seasonings.
6
Saute for another two minutes, stirring constantly to blend well.
7
In a large salad bowl, combine the cucumber mixture and half-and-half with the crab mixture and cool at room temperature.
8
Place the spinach leaves on a large platter and arrange the salad over them.

734

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup half-and-half, 2 large cucumbers, peeled and thinly sliced, 1/2 cup dry Sherry, 20 ears of corn, and more.

Yes, She-Crab And Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

She-Crab And Corn Salad

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