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Thursday, July 12, 2012 06:02 am

Crab and sweet corn salad

• 2 c. crabmeat (or substitute small cooked shrimp or larger shrimps cut into bite-sized pieces)
• 2 c. cooked sweet corn kernels (4 ears should yield about 2 c.)
• 1/2 c. chilli sauce, bottled or homemade
• 1/2 c. mayonnaise ,preferably Duke’s or Hellman’s, mixed with 1 T. minced scallion, and 1 T. minced jalapenos (optional)
• Approximately 16 small lettuce leaves, about 3 inches long, from little gem lettuces (sometimes call “sweet gems”) or leaves of Boston or Bibb lettuce, washed and well dried
• Minced scallion, chives, flat leaf parsley, and/or edible blossoms for garnishes, optional

Combine the chilli sauce and mayonnaise with the minced scallions and jalapenos . Add the crabmeat and corn and mix very gently so the crabmeat breaks up as little as possible. Divide the mixture among the lettuce cups, garnish, and serve. Alternatively, spoon the crabmeat/corn mixture onto the middle of a large platter, sprinkle with any garnishes, and surround with lettuce leaves so diners can make their own.

Contact Julianne Glatz at realcuisine.jg@gmail.com.
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