Author Notes
really, this is like a "best of sale".... just mid season rather than the end! the south is abundant with every ingredient right now. ergo, summer saccotosh. —M Todd LeBlanc
Ingredients
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2
semi firm avocado, chilled, medium dice
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2
ear grilled corn, chilled and cut off ear
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1
jalapeño, stemmed and seeded. small dice
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1/2
red onion, small dice
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1 packet
small firm cherry tomato, cut in halves
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1/2
red bell, small dice
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1/2
juice lemon
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1/2
bunch cilantro or curly parsley
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1 dash
tony cahere's, salt and pepper to taste
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2 cups
cleaned jumbo lump crab meat
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1 dash
rice wine vinegar
Directions
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cut corn kernels from corn and separate. place in large mixing bowl.
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dice onion, jalapeno, red bell and add to corn kernels
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add parsley, lemon juice, olive oil, rice wine vinegar, salt, pepper, and Tony Chachere's to bowl and mix
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dice avocado and hand fold into bowl to keep outer film from bleeding too much.
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keep covered in fridge. taste salt content after refrigeration.
add crab just prior to serving.
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