She-Crab And Corn Salad

Name: She-Crab And Corn Salad
Total time: 20 min
Yield: Twenty servings
Ingredients: 3/4 cup half-and-half; 2 large cucumbers, peeled and thinly sliced; 1/2 cup dry Sherry; 20 ears of corn; 4 tablespoons unsalted butter; 1/4 cup vegetable oil; 2 pounds crab meat, picked over; 1 1/2 cups thinly sliced pickled sweet red peppers; 2 to 3 teaspoons Worcestershire sauce, to taste; 1/4 teaspoon mace; 1/4 teaspoon nutmeg; Salt and freshly ground pepper to taste; 1 1/2 pounds fresh spinach, washed and dried

By Sara Rimer

Updated Feb. 17, 2023

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: SUMMER PLACES: ARIAS AND ARUGULA

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Ingredients

Yield:Twenty servings

¾cup half-and-half
2large cucumbers, peeled and thinly sliced
½cup dry Sherry
20ears of corn
4tablespoons unsalted butter
¼cup vegetable oil
2pounds crab meat, picked over
1½cups thinly sliced pickled sweet red peppers
2 to 3teaspoons Worcestershire sauce, to taste
¼teaspoon mace
¼teaspoon nutmeg
Salt and freshly ground pepper to taste
1½pounds fresh spinach, washed and dried

Ingredient Substitution Guide

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Preparation

Step 1
In a saucepan, bring the half-and-half to a simmer and poach the cucumbers in it for three to four minutes, until just cooked. Add the Sherry.
Step 2
Using a sharp knife, strip the kernels from the cobs. In a large pot, heat the butter and oil over medium-high heat.Saute the corn kernels for five minutes, or until heated through. Add the crab meat, red peppers and the rest of the seasonings. Saute for another two minutes, stirring constantly to blend well.
Step 3
In a large salad bowl, combine the cucumber mixture and half-and-half with the crab mixture and cool at room temperature. Place the spinach leaves on a large platter and arrange the salad over them.