3/4 lb. jumbo lump crabmeat, picked over for bits of shell and cartilage
1/2 red onion, finely diced
1/2 small red bell pepper, finely diced
1/2 cup mayonnaise
several drops Tabasco (to taste)
1 1/2 oz Creole mustard or other coarse mustard
1 tablespoon capers, drained and coarsely chopped
1 teaspoon horseradish
salt and pepper to taste
1 teaspoon Creole Seafood Seasoning
3 tablespoons butter

Corn accompaniment:
2 tablespoons butter
2 cups freshly shucked corn kernels, about 4 ears
2 jalapeño peppers, seeds and membranes removed, finely diced
1 tablespoon minced fresh thyme

1 green onion, finely sliced

fresh thyme springs (optional garnish)


In a bowl, combine the onion, bell pepper, mayonnaise, Tabasco, mustard, capers, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, taking care not to break up the crabmeat any more than necessary.

For corn accompanyment, saute corn and jalapenos in butter for a few minutes, and then add thyme.

Plate crab mixture, top with corn accompanyment, sprinkle green onion and add garnish.


Serves six as an appetizer.
 

John McGanty recipes list / John McGanty home page

Temecula wine tasting