Guest Author - Amy McDaniel

The ingredient list for this salad resembles a recipe for pico de gallo, or Mexican salsa: finely chopped tomatoes, onions, and chilies. The crab and corn elevate the salsa to a filling for tacos worthy to be a main course--and a healthy one, at that!

Think of the countless variations. Make this salad your own! Try shrimp instead of crab, make tostadas instead of tacos, add a dollop of chipotle mayonnaise to each taco. If you like, add shredded cheese to the mix. So many possibilities! Any cooked shellfish, or any fish for that matter, would make a nice salad. This is the time to buy what looks the best at the market.

Recipe

2 ears fresh corn or 1 1/2 cups canned or frozen corn kernels
1 lb. cooked crabmeat, picked over for shell and cartilage
1 red onion, finely chopped
3 roma tomatoes, finely chopped
1 serrano or jalapeno chili, seeded and very finely chopped
1/4 cup lime juice
Salt and pepper to taste

12 corn tortillas
1/2 cup chopped cilantro

If using fresh corn, cook the corn in a large pot of boiling water for 3 to 4 minutes, until just tender. Rinse under cold water and cut kernels off cob.

For canned corn, drain and rinse. For frozen corn, thaw before using.

Combine all ingredients besides cilantro and tortillas in a medium bowl. The crab salad mixture can be refrigerated for up to eight hours. When ready to serve, heat corn tortillas in the microwave for thirty seconds. Fill each taco with about 1/3 cup crab salad and garnish with about a tablespoon of cilantro.

Menu planning

The corn and tomato in this dish say summer to me. Who says tacos need a hot filling? That makes the salad portable, too, since you don’t have to keep it warm. For lunch on the go, wrap warm tortillas in foil and assemble the tacos when you are ready to eat!

In my book, anything that I don’t have to keep hot is ideal party food. Consider serving the salad with chips for an unusual and delectable alternative to typical salsas and dips.

Have fun and be creative with the leftovers! They would make an elegant filling for a Sunday brunch omelet. Just make sure to let the salad drain first so there is not too much liquid. Overnight, the tomatoes and crab will release more juice.