Late spring is one of those favorite times of year. The weather starts warming up, and blue crabs start running in Louisiana’s marshes, bayous, and inlets. We waste no time figuring out new and exciting ways to dine on them. Louisiana’s blue crabs have a delicate sweetness that adds a distinct decadence to any meal. For this Chilled Crab Succotash we opted for lump crabmeat, but you should feel free to use whatever is at hand. Claw meat will have a stronger flavor and be somewhat lacking in texture, while the other end of the spectrum—jumbo lump—will be sublime (and quite costly). Bacon on top? Yes, it’s extravagant, but you deserve it.
Chilled Crab Succotash
Yields: 8 servings
Ingredients
- 1 pound fresh or frozen lima beans
- Kernels from 4 ears fresh corn
- ½ cup heavy whipping cream
- ¼ cup mayonnaise
- 2 tablespoons chiffonade of basil
- 2 tablespoons fresh lemon juice
- 2 tablespoons pickle brine
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound lump crab meat, picked free of shell
- 1 (16-ounce) jar pickled okra, halved lengthwise
- 1 cup cherry tomatoes, quartered
- ½ cup diced red onion
- ⅓ cup chopped green onion
- Garnish: crumbled bacon
Instructions
- Bring a large pot of water to a boil, and add lima beans; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool.
- In a medium skillet, cook corn over medium heat until golden brown, 5 to 7 minutes.
- In a small bowl, whisk together cream, mayonnaise, basil, lemon juice, brine, thyme, Old Bay, salt, and pepper.
- In a large bowl, combine crab meat, lima beans, corn, okra, tomatoes, red onion, and green onion. Pour over cream mixture, and toss to combine. Cover and refrigerate for at least 4 hours or up to 24 hours. Garnish with bacon, if desired.
