She-Crab And Corn Salad
Updated Feb. 17, 2023
- Total Time
- 20 minutes
- Rating
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Ingredients
- ¾cup half-and-half
- 2large cucumbers, peeled and thinly sliced
- ½cup dry Sherry
- 20ears of corn
- 4tablespoons unsalted butter
- ¼cup vegetable oil
- 2pounds crab meat, picked over
- 1½cups thinly sliced pickled sweet red peppers
- 2 to 3teaspoons Worcestershire sauce, to taste
- ¼teaspoon mace
- ¼teaspoon nutmeg
- Salt and freshly ground pepper to taste
- 1½pounds fresh spinach, washed and dried
Nutritional analysis per serving (20 servings)
238 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 14 grams protein; 605 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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. Add the Sherry.
- Step 2
Using a sharp knife, strip the kernels from the cobs. In a large pot, heat the butter and oil over medium-high heat.Saute the corn kernels for five minutes, or until heated through. Add the crab meat, red peppers and the rest of the seasonings. Saute for another two minutes, stirring constantly to blend well.
- Step 3
In a large salad bowl, combine the cucumber mixture and half-and-half with the crab mixture and cool at room temperature. Place the spinach leaves on a large platter and arrange the salad over them.
Private Notes