Menu Inspiration

Crab Salad with Roasted Corn and Red Pepper

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Lent is a time to boost sales and drive future demand for your seafood offerings. Include this flavorful and versatile crab salad on your menu to offer as a shareable appetizer or light entree offering. You’ll likely find that this becomes a popular item even beyond the Lenten season!


• 4 oz. Bountiful Harvest® Roasted Corn & Black Bean Vegetable Blend
• 4 oz. Roasted Red Peppers, diced
• 1/2 tsp. Old Bay® Seasoning
• 1 tbsp. Katy’s Kitchen® Heavy Duty Deluxe Mayonnaise
• 1 tsp. Lime Juice
• 1 tsp. Markon® Fresh Cilantro
• 4 oz. Pierport® Swimming Blue Crab


1. In a bowl, combine mayonnaise, Old Bay, lime juice and cilantro.
Whisk together to create dressing.
2. Add crab, roasted red peppers and roasted corn/black bean mix. Lightly toss.
3. Place a 3” diameter ring on a chilled salad plate. Place salad mixture into ring and firmly press carefully. Remove ring and serve.

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