Sunday, July 7, 2019

Star Spangled Picnic

The star of our picnic platter was the Crab Potato and Corn Salad. Farmers market red potatoes, jumbo white crab meat and corn formed the base of the salad with celery, red pepper, chives and my homemade bay spice mix providing the seasoning. It was so good and affordable (this recipe has 4 ounces of crab meat for 3 servings).

Crab Potato and Corn Salad

(Serves 3)

Scrub potatoes.  Cut in 1/2 inch cubes.  Cook in boiling water, covered, for 10-12 minutes until tender.
4 medium size red potatoes

Mix drained and cooled potatoes with crab, vegetables and seasoning.  Keep cold for transport.
4 ounces jumbo white crabmeat
1/2 cup corn
1/4 cup celery, diced
1 mini red pepper, diced
2 tablespoon snipped chives
3 tablespoon mayonnaise, made with olive oil
1 teaspoon bay seasoning

Seafood Seasoning 

(Makes 2/3 cup)

4 tablespoon celery seed
3 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon black pepper
2 1/3 teaspoon allspice
3/4 teaspoon mustard powder
1/4 teaspoon cayenne

We stopped at the Bridgeport Farmers Market on our way to Deegan Hinkle Lake where purchased one white cupcake decorated with creamy white icing and a few red, white and blue sprinkles.  We shared this at the end of the meal. That's fresh pineapple tidbits and farmers market golden cherry tomatoes on the side with a whole grain roll.

We had a very nice view of the lake from our table and a path to walk:


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