Grilled Corn, Asparagus and Crab Salad

Ingredients:
1 1/2 cup blue crab meat (I used leftover meat from steamed crabs)
3 ears' worth of grilled corn kernels
1 lb asparagus, grilled and cut into bite-sized pieces
1/2 small onion, diced
1/4 teaspoon ghost pepper flakes
3 tablespoon minced chives
2 1/2 tablespoons apple cider vinegar*
sea salt
freshly ground black pepper

Directions:

Place all ingredients in a medium bowl, toss to evenly distribute all ingredients. Serve immediately.


*I used the fancy Gingras Extra-Old Apple Cider Vinegar I bought a while back but regular apple cider vinegar would work too.


Notes: Ghost pepper is pretty intense. If you are a spice-phobe try subbing in 1 1/2 teaspoons of crushed red pepper flakes. I brushed the corn and asparagus in olive oil prior to grilling so no additional oil was needed in the finished dish. If using "dry" vegetables, drizzle some olive oil over the salad to help the spices adhere.

My thoughts:

We had a ton of crabs over the weekend and were left with a sizeable amount of leftover crab meat. I had planned to make potato salad for tonight's dinner, but I switched gears and made this light yet flavorful salad instead. It has a touch of heat thanks to the pepper but not enough to overpower the sweet crab and shrimp. Bonus: it was super easy to put together. I mixed together the crab, spices, onion and chives while the corn and asparagus grilled with the sausages we were having as our main. I love dishes like this when it is warm!

All recipes, text and photographs on Coconut & Lime are the original creations and property of Rachel Rappaport ([email protected]) and are for personal, nonprofit use only. Do not post or publish anything from this site without written permission from the author. If you see this message and recipe on any site other than http://www.coconutandlime.com the work is being used illegally. Please contact Rachel Rappaport at [email protected] so action can be taken.