- George Herbert: English clergyman & Metaphysical poet
No truer words were ever spoken!
Here is one of my personal recipes for living well.
The Duchess xoxo
LUMP CRAB & CORN SALAD
Lump crab, fresh corn off the cob, red onion and grape tomatoes tossed together
Fresh lemon juice and rind and crab claws for an edible and beautiful garnish
The recipe calls for basil but this time I substituted cilantro...it was delish
This time I also added avocado and I will keep this in from now on
Everything looks beautiful in these bowls from Pier 1
Plated and ready to serve
Here is the recipe
1 tbsp grated lemon rind
5 tbsp fresh lemon juice, divided
1 tbsp EVOO
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp fresh ground black pepper
2-3 ears fresh corn cut off the cob
1/4 cup thinly sliced basil (or cilantro)
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1lb. lump crabmeat (shells removed)
2 cups grape tomatoes, halved
Combine rind, 3 tbls lemon juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 2 tbsp juice. Add remaining 2 tbsp of juice, corn, and next 4 ingredients (through crab) toss gently and coat.
Garnish with lemon wedge and if you like a crab claw.
Here is my secret to the perfect corn on the cob. Place water butter, salt and corn in a pan. Bring the water to a boil then cover the pan and take it off the burner. Let it stand for 10 minutes and voila! If you are allergic to dairy like I am substitute Earth Balance for the butter.