Chilled Crab Succotash
- 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
- 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chilled-crab-succotash/
3.5.3226