Summer salads for a crowd


Ok I love my seafood. During the summer here in Rhode Island, lots of good fresh seafood available.  I do 2 varieties, 1 with mayo, 1 without. I like the ones with mayo myself. I just cook my corn right on the grill on the cob till the tops start to brown/blacken a bit, and then remove the kernals with a corn cob cutter from lehmans and the desilking brush.

You can get the corn cutter here.

The desilking brush you can get from here.

I also highly recommend there book on growing corn, which you can get here.

 

Crab and lobster summer salad

5 lb crab meat (lump is good but I use all of it)
5 lb lobster meat (again all of it)
10 pint grape tomatoes, cut in half
10 hass avocado, diced
20 hot peppers such as serrano or jalapeños, diced fine (seeds and white membraine removed for no heat, or seeds removed for mild)
15 cups fire roasted corn kernels
3 1/3 cup chopped red onion
20 limes, juice of (or more to taste)
10 tsp olive oil
20 tbsp chopped cilantro
salt and fresh pepper to taste
3 cups feta

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them sit at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped crab meat, lobster meat, feta, avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, add cilantro and gently toss. Add lime juice, salt and pepper to taste. For me the sweet of the crab, avocado and lobster the bite of lime an the saltyness of feta creates a real treat.

 

The mayo version is also great.

5 lb crab meat (lump is good but I use all of it)
5 lb lobster meat (again all of it)
10 pint grape tomatoes, cut in half
10 hass avocado, diced
20 hot peppers such as serrano or jalapeños, diced fine (seeds and white membraine removed for no heat, or seeds removed for mild)
15 cups roasted corn kernels
3 1/3 cup chopped red onion
20 limes, juice of (or more to taste)
10 tsp olive oil
20 tbsp chopped cilantro
salt and fresh pepper to taste
3 cups feta
20 spears oven roasted asparagus
1 1/2 cups black olives (sliced)
1 1/2 cups green olives (minced)
3 cups mayo
3 cups italian dressing

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them sit at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped crab meat, lobster meat, feta, avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, mayo and italian dressing, add cilantro and gently toss. Add lime juice, salt and pepper to taste.

 

 

3 comments on “Summer salads for a crowd

  1. Karen says:

    Always nice to meet another New Englander who has some delicious seafood recipes.

  2. […] Summer salads for a crowd (livindolcevita.wordpress.com) Share this:TwitterFacebookLike this:LikeBe the first to like this post. This entry was posted in appetizers, bbqed, from scratch, main course, man food, seafood and tagged Black pepper, Butter, Garlic, grilled, Home, Lemon, lobster, mint. […]

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