Chilled Crab Succotash

This seafood-studded side is filled to the brim with Southern flavor.

Chilled Crab Succotash
Makes about 8 Servings
  • 1 pound fresh or frozen lima beans
  • 3 cups fresh corn kernels (about 4 ears corn)
  • ½ cup whole buttermilk
  • ½ cup mayonnaise
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons pickle brine
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon salt
  • 1 teaspoon Creole seasoning
  • 1 teaspoon ground black pepper
  • 1 pound lump crabmeat, picked free of shell
  • 1 (16-ounce) jar pickled okra, halved lengthwise
  • 1 cup cherry tomatoes, halved
  • ½ cup diced red onion
  • ⅓ cup chopped green onion
  • Garnish: crumbled bacon, fresh dill
  1. Bring a large stockpot of water to a boil, and add lima beans; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool.
  2. In a medium skillet, cook corn over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes.
  3. In a small bowl, whisk together buttermilk, mayonnaise, basil, lemon juice, brine, dill, salt, Creole seasoning, and pepper.
  4. In a large bowl, combine lima beans, corn, crab, okra, tomatoes, red onion, and green onion. Add buttermilk mixture, and toss until combined. Cover and refrigerate for at least 4 hours or up to 24 hours. Garnish with bacon and dill, if desired.



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