Chilled Corn And Crab Salad Recipes

Steps:

• Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
• Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
• Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

Steps:

• In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
• Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.

Steps:

• For corn soup:
• Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes.
• Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
• Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
• For lobster salad and assembly:
• Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
• Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).
• Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper. Add lobster meat, 3 tablespoons celery leaves, and 1 tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
• Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
• DO AHEAD: Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and lobster salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon, and dressing just before serving.

Steps:

• Heat the oil briefly in a nonstick soup pot or Dutch oven. Add the Canadian bacon and saute, stirring often, for about 2 minutes. Add the onion, saute 3 minutes longer; add the bell pepper, celery, jalapeno, garlic, and cumin, saute another 2 minutes.
• Add the broth, bay leaf, corn, and ground pepper. Bring to a boil and reduce the heat to simmer for 20minutes. Remove the pot from the heat and discard the bay leaf. Set the mixture aside to cool until it is lukewarm.
• Place the yogurt in a small bowl. Add some of the liquid from the pot to the yogurt, stirring the ingredients well. The pour the thinned yogurt back into the pot, stir until the yogurt is well integrated with the other ingredients. Add the crab meat or surimi, stirring the chowder gently, then add the 2 tablespoons of cilantro or parsley. Chill the soup until serving time. Serve garnished with additional cilantro or parsley.

Steps:

• Cook corn in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain and transfer to a bowl of ice and cold water to chill ears quickly. When cold, cut off kernels and scrape cobs over a bowl to extract juice, then purée in batches in a blender with milk, salt, and pepper. Force purée through a very fine sieve into a bowl (discard solids) and stir in chives.
• Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch pieces.
• Serve soup drizzled with chile oil and sprinkled with crabmeat.

Steps:

• Heat 1 teaspoons oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onions. Let cool.
• Whisk together lemon juice and sugar. Drizzle remaining tablespoons plus 2 teaspoons oil, whisking until combined.
• Combine corn-onion mixture, chili, crabmeat, and basil Gently stir in lemon dressing, salt and pepper. Cover and refrigerate until chilled, at least 30 minutes (or up to 2 hours) Serve garnished with basil leaves.