Crabmeat, Corn, and Cumin Salad in Endive Boats
By Chef Stephen Sands
Culinaria Cooking School, www.culinariacookingschool.com
6 oz. crabmeat, picked over, well-drained
2 cups frozen corn (fresh, if available)
3 cups finely chopped red onion
2 T. chopped mixed herbs (tarragon, parsley, basil, etc.)
3 cups mayonnaise
1 T. orange juice concentrate
1 t. grated lemon zest
1 T. fresh lemon juice
2 tsp. ground cumin
2 tsp. cayenne pepper
2 heads Belgian endive, separated into individual leaves or spears
1 T. fresh parsley for garnish
Mix the first four ingredients together in a medium bowl. Next, prepare the dressing for the crab by mixing the mayonnaise, orange juice, lemon zest and lemon juice, cumin, and cayenne together. Season with salt and pepper, cover, and refrigerate. Gently blend the dressing into the crab and corn mixture (can be made up to 1 day ahead, kept covered, and refrigerated).
When ready to serve, carefully separate the spears from the Belgian endive. Place a well-rounded tablespoon of the filling into the endive spear, sprinkle with parsley and paprika, and serve.
Pair with: Albarino from Rías Baixas
Located in the northwest corner of Spain, Rías Baixas is a region in Galicia that produces bright, crisp fruit, making this wine an ideal complement to the crab and sweet corn. And its fresh fruitiness softens the cumin heat. Prices range from $10 to $22 per bottle.
*Recipe courtesy of Chef Stephen Sands, CEO Culinaria Cooking School, www.culinariacookingschool.com.
*Image by Shutterstock.com*