Chilled Crab Succotash

Let's look at a couple of crabmeat appetizers this week. Let's start with a dish that's great for the hot summer months.

1 pound fresh or frozen lima beans

3 cups fresh corn kernels (about 4 ears of corn)

1/2 cup whole buttermilk

1/2 cup mayonnaise

2 tablespoons thinly sliced fresh basil

2 tablespoons fresh lemon juice

2 tablespoons pickle brine

2 teaspoons chopped fresh dill

1 teaspoon salt

1 teaspoon Creole seasoning

1 teaspoon ground black pepper

1 pound lump crabmeat, picked free of shells

16 ounces pickled okra, halved lengthwise

1 cup cherry tomatoes, halved

1/2 cup diced red onion

1/2 cup chopped green onion

Garnish: crumbled bacon, fresh dill

Bring a large stockpot of water to a boil, and add lima beans; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool.

In a medium skillet, cook corn over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes.

In a small bowl, whisk together buttermilk, mayonnaise, basil, lemon juice, brine, salt, Creole seasoning , and pepper.

IN a large bowl, combine beans, corn, crab, okra, tomatoes, red onion, and green onion. Add buttermilk mixture, and toss until combined. Cover and refrigerate for at least 4 hours or up to 24 hours. Serve on large platter and garnish with crumbled bacon and fresh dill, if desired.

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Enjoy!!!

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