Crab, Corn Recipe
Scarlet King Crab**, Chilled Corn & Coconut Soup, Jamon XO, Jerry’s Peppers, Jalapeño Churro, Young Coconut Salad
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Ingredients
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Soup and Salad
Method
Preparation
Chilled Corn & Coconut Soup
In a blender, combine fresh corn kernels, coconut milk, lime juice, cilantro, salt, and black pepper. Blend until smooth. Chill in the refrigerator for at least 30 minutes.
Prepare the Crab
While the soup is chilling, gently shred the Scarlet King Crab into bite-sized pieces. Set aside.
Prepare the Jamon XO
Finely chop the Jamon and sauté in a pan over medium heat until crispy. Set aside.
Make Jalapeño Churros
In a bowl, mix together flour, baking powder, salt, and sugar. In a separate bowl, whisk the egg. Combine both mixtures and mix until smooth. Pipe the dough into hot oil and fry until golden brown. Drain on paper towels.
Assemble Young Coconut Salad
Scoop out the meat of the young coconut and slice it thinly. Toss with diced Jerry’s peppers.