Crab and Corn Salad
  • 8 oz lump crab meat
  • 1 pint grape tomatoes
  • 1 avocado
  • 1 Poblano pepper, grilled and diced
  • 2 ears corn, grilled, husked and dekerneled
  • 3 green onions, grilled and chopped
  • ¼ cup lime juice, separated in half
  • 3 Tbsp cilantro, chopped
  • Salt
  • ¼ tsp or more Espelette pepper powder
  1. Pre-heat the oven to 225˚F.
  2. Wash and slice the tomatoes in half. Place in a large mixing bowl. Season with salt and smidge of olive oil.
  3. Distribute the tomatoes on the baking sheet evenly, cut side up. Place in the oven and allow to dry out until the edges shrivel up and the flesh has shrunken, about 2½ to 3 hours. (Take a peek every 45 minutes or so. If the tomatoes start to get too done, move them around or turn your oven down.) (You can make your tomatoes ahead of time if you would like.)
  4. While you are waiting on your tomatoes, get your prep work done for the recipe EXCEPT your avocado.
  5. In a ceramic or glass bowl, mix crabmeat, poblano, corn kernels, cilantro, green onions, salt, Espelette pepper and 2 Tbsp. of the lime juice.
  6. Place in fridge, until your tomatoes are done.
  7. Cut up avocado and mix with the remaining 2 Tbsp of lime juice. Gently, fold the avocado into the crab mixture.
  8. Add the oven-dried tomatoes and serve.
Serving suggestions: stuff a tomato or avocado, put on salad, or with tortilla chips
Recipe by Felt Like a Foodie at