Published on Louisiana Kitchen & Culture (https://mail.kitchenandculture.com)

Home > Jumbo Lump Crabmeat Salad

Jumbo Lump Crabmeat Salad

Salad

Serves

Recipe courtesy of Cheff Gregg Collier

Ingredients: 
  • 1lb jumbo lump crab meat, cleaned
  • 2 creole tomatoes, diced small
  • 2 ears corn roasted on the cobb then removed from cobb
  • 2Tbs chiffonade basil
  • kosher salt, 1 pinch or to taste
  • black pepper, 1 pinch or to taste

 

Crabmeat on Cornmeal Pancake

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Method: 

Combine all ingredients & let chill.

To serve: Jumbo lump Crabmeat Salad with sweet roasted corn and creole tomatoes served on cornmeal pancake with a lemon – creole mustard aioli.

Click on recipe link to find the Chef's Cornmeal Pancake and Creole Mustard Aioli recipes.

Source URL (modified on Nov 9, 2011):https://mail.kitchenandculture.com/recipes/jumbo-lump-crabmeat-salad