Chilled Crab Succotash
Yields: 8 servings
  • 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
  1. 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.
  2. In a medium skillet, cook corn over medium heat until golden brown, 5 to 7 minutes.
  3. In a small bowl, whisk together cream, mayonnaise, basil, lemon juice, brine, thyme, Old Bay, salt, and pepper.
  4. 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