1/2 c chopped scallions, white and light green parts only
1/2 c chopped fresh flat-leaf parsley
1/2 c chopped fresh cilantro, stems removed
1 small bunch fresh chives, cut into 1 inch pieces (1/2 cup)
1 lb fresh backfin lump crabmeat
salt and pepper to taste
1 recipe Lime Dressing (recipe and ingredients below)
Instructions
bring a large pot of salted water to a boil, add the orzon and cook until al dente, about 5-6 minutes. Drain, rinse under cold water, and drain again. Place the orzo in a large mixing bowl. Add 2 T olive oil and toss to coat. In a medium pot, bring 6 cups of salted water to a boil, add the corn and cook for 3-5 minutes or until the kernels are tender. Drain the corn in a strainer, saving 3 cups of the hot liquid in a medium mixing bowl. Cool the drained corn on a plate. Add peas to the hot liquid, let them set 2-3 minutes, then drain and plunge into ice water. Toss all ingredients together in a large mixing bowl. Season with salt and pepper. The salad may be prepared 1 day in advance, but do not toss with the Lime Dressing more than 2 hours before serving.
LIME DRESSING INGREDIENTS- 1 t red pepper flakes, 1/3 c freshly squeezed lime juice, 2 T white wine vinegar, 2 T honey, 1/2 c extra virgin olive oil, 1/4 t ground cumin, 1/2 t salt, freshly cracked black pepper to taste.
Place all the dressing ingredients in a jar with a tight fitting lid and shake well to combine. Store in jar in the fridge for up to 2 days.
Originally Submitted
11/5/2012
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