by Heather Harris Brady
Earlier this year in California I had an amazing plate of pasta – achini de pepe and crab in an alfredo sauce. It was all things it should be – thick, rich and luxurious at the point where it left rivulets of butter on the dish. But one can’t live like that every day, so when we got home I developed this recipe using the same ingredients but turning them into a bright summer salad with a lemon vinaigrette.
Summer Crab Salad, Serves eight as a side dish
- Four ears of fresh sweet corn
- 1/2 of a red pepper
- 1/3 c. diced onion
- 3/4 lb. of achini de pepe pasta
- 2/3 c. shaved parmesan
- Meat from one lb. of king crab legs
- 2/3 c. olive oil
- Juice of one lemon
- Cayenne pepper
- Old Bay Seasoning
- Cracked pepper
Cook the pasta, drain and toss with a tablespoon of olive oil to keep it from sticking together. Set aside.
Cut the corn off the ears and set it aside.
Saute the pepper and onion in a saucepan with 2 T. of olive oil on medium heat.
When the pepper starts to soften, add the corn and cook it until crisp-tender – about 10 minutes.
When the vegetables have cooled to room temperature, combine them with the pasta.
Fold in the crab.
Combine the oil and lemon juice in a separate bowl and whip well with a whisk. Add in the seasonings.
Toss the salad with the vinaigrette and cheese.
Adjust seasonings to taste. Chill thoroughly, at least three hours, before serving.
This salad would be delicious as a stuffing for fresh tomatoes. Keep it cold at all times. And once in a while, if you feel like subbing in an alfredo sauce for the cheese and vinaigrette, your secret’s safe with me.
One year ago: Baby Back Ribs with Dry Rub