Dice peppers to the size of corn kernels Or use a premade corn and pepper mixture, frozen works great!
Sauté corn and peppers until heated thoroughly. They should be softened but still have a crunch. Cool covered and vented until the temperature is at or below 40 degrees
Mix Old Bay Hot Sauce, Mexican table crema and the juice of one whole lime and lemon. Whisk until incorporated.
Combine 2 lbs of hand shredded Crab Sensations, cooled corn salad, and Old Bay crema dressing. Cover, label, date, and refrigerate. Use within 5 days.
Serve as a 4-ounce portion of crab salad, garnished with 1-ounce of crushed kettle chips and a lime wheel.
Enjoy!
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Ingredients
Directions
Dice peppers to the size of corn kernels Or use a premade corn and pepper mixture, frozen works great!
Sauté corn and peppers until heated thoroughly. They should be softened but still have a crunch. Cool covered and vented until the temperature is at or below 40 degrees
Mix Old Bay Hot Sauce, Mexican table crema and the juice of one whole lime and lemon. Whisk until incorporated.
Combine 2 lbs of hand shredded Crab Sensations, cooled corn salad, and Old Bay crema dressing. Cover, label, date, and refrigerate. Use within 5 days.
Serve as a 4-ounce portion of crab salad, garnished with 1-ounce of crushed kettle chips and a lime wheel.
Enjoy!