As you can maybe tell from the photo below, this recipe was published in McCall’s magazine in 1997. My mother had always subscribed to McCall’s magazine, and I just recently found this torn page at her house a while back. I didn’t realize that in 1997 she was still getting the magazine. I remember the magazine from the 60’s and 70’s.
Before we moved our mother to a memory care facility in 2022, my sister and I went through her recipe books, some of which were handwritten at a young age. Unfortunately those are in French, so I’d need some translation help. Plus there were stacks of loose recipes. I was able to bring a lot home, since I’m the default recipe gal, even though my sister is an accomplished cook.
Our mother is the one, of course, who inspired me to cut out recipes from magazines and glue them on to index cards that I still have today in metal boxes. Unfortunately I never thought to write the cookbook source on those cards. In this recipe’s case, it’s obvious.
I remember well that McCall’s had some great recipes, in spite of its “housewife” appeal as a woman’s magazine.
This is a perfect example. I couldn’t wait to make it. My adaptation is much simpler; I didn’t bother with a layered version!
Crab and Corn Salad
1/4 cup Duke’s mayonnaise
3 tablespoons sour cream
4 tablespoons freshly squeezed lime juice
1 teaspoon agave
Sriracha, to taste (I used 1 tablespoon)
1/4 cup chopped chives
1/4 cup chopped cilantro
1 medium shallot, finely chopped
1/4 teaspoon salt
3/4 pound fresh crab meat
1 cup fresh corn kernels, cooked until crisp-tender, cooled
1/2 cup red bell pepper, finely chopped
1/2 English cucumber, finely chopped
Thai chili peppers, sliced, optional
Check the crab for any shells or cartilage and place on paper towels to drain any excess water.
In a small bowl, whisk the mayonnaise, sour cream, lime juice, agave, and sriracha together. Stir in the chives, cilantro, shallot, and salt. The dressing can sit overnight in a covered jar if necessary.
To prepare the salad, gently mix together the crab, corn, red bell pepper, and cucumber.
Add the dressing and stir to combine.
Salt to taste. Chill the salad for a couple of hours before serving. This is one salad I didn’t want at room temperature. Sprinkle the servings with sliced chile peppers, if using.
The salad was really really good.
I enjoyed the “lightness” of the mayo and sour cream mixture, I loved the Sriracha, and I’m really happy I omitted the tomatoes that were in the original recipe.
This is perfect for a spring or summer luncheon.