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Categories:
cucumbers sherry corn unsalted butter vegetable oil crab meat sweet red peppers Worcestershire sauce mace nutmeg salt fresh spinach
Viewed: 62 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
