SHE-CRAB AND CORN SALAD

She-Crab And Corn Salad image

Provided by Sara Rimer

Time 20m

Yield Twenty servings

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 605 milligrams, Sugar 6 grams, TransFat 0 grams