USVI-On-Line

Every year as a little celebration of myself, the original Crabby one, I throw a Crab Fest for about 20-25 family and friends.

I am tired of the same old sides but don't really have the energy for super fancy or high maintenance food.

Any suggestions for make ahead easy things to go with the crab picking & meat (we have about 6-8 landlubbers and are doing grilled chix and beef too).

Corn and watermelon are always a hit!

I do corn outside in a 10 gallon pot on a propane burner. It's over here in McLean if you want to borrow it.

Cheers, RickG

What are your typical sides that you are sick of making?

In the pre-crustacean allergy days, when we had a lobster boil we boiled corn on the cob, new potatoes, and sausages in the pot with the lobsters and then just dumped it all out and ate it with lots of butter. Steamer clams on the side (with more butter!). We put old bay seasoning in the pot with the food. Is that what you are currently doing with your crabs?

Simple: Cold Beer
Fancy: Sauvingnon Blanc

We like blanched green beans, topped with oil & balsamic vinegar, with almond slices. And tomato salad with feta and a few slices of red onion. Don't forget fresh baguettes.

An easy side that everyone loves, which goes with most everything, and which you can prepare ahead of time, is to remove fresh corn from the cob, then saute in olive oil and butter with pieces of really good bacon and scallions.

Also cornbread made with cheddar and (maybe) jalapenos.

Sounds yummy, Flip Flop---I love crab. I like to grill corn on the cob. New potatoes sound perfect too. I like to bake halved new potatoes in the oven with chopped scallions, olive oil and bacon. I also think of cole slaw with a crab feast, but to make it more interesting, I like this Thai Cole Slaw, with a vinegar dressing rather than a creamy dressing:

1 lb shredded cabbage
1 cucumber, seeded, diced or julienned
Red bell pepper, sliced thin
Yellow pepper, sliced thin
1 bunch scallions, sliced diagonally
10-12 basil leaves, thinly sliced
toasted sesame seeds (to garnish)
Dressing
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup rice wine vinegar
2 tablespoons honey or 2 teaspoon sugar
3 tablespoons canola or corn oil
1 teaspoon sesame oil

Directions
1Combine all salad ingredients into serving bowl.
2Combine dressing ingredients into glass jar and shake well until combined.
3Drizzle over cole slaw mixture and toss.
Sprinkle with sesame seeds before serving.

Thanks all.

We aren't doing the food in the steamer thing as I want the sides to be ok for our seafood allergic guest.

We are definitely doing the corn and watermelon, sliced cukes with a little oil and vinegar, corn bread is a great idea.

I was trying to think of some cold salad type thing to replace the typical potato salad. The thai cole slaw looks like a good choice.

You guys are great!

Grilled Corn Salad! I made this last weekend and it was a BIG hit!

4 ears of corn, do not shuck
1 large red bell pepper
1 zucchini, sliced in half lengthwise
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 serrano chili pepper, seeded and minced (optional)
1 teaspoon ground cumin
1/4 cup feta or cotija
2 Tbsp olive oil
2 Tbsp cider vinegar or lime juice
Salt and freshly ground pepper to taste

Rub some olive oil on the red bell pepper. Put the corn and the bell pepper on oiled grill grates. Turn the corn every now and again until the husk is blackened. Turn the pepper, cooking until the skin has blistered up. During the last 5 minutes of grilling, put some olive oil on the zucchini and add to the grill.

After corn has cooled a bit, remove kernels from cobs. Peel skin from red pepper and chop, and chop the zucchini. Combine all in a large bowl. Add red onion, cilantro, serrano, cumin, olive oil, lime juice and feta. Mix gently.

I was going to take a pic and post this salad I made for the fourth.

Broccoli Salad:

Broccoli
Crumbled bacon
thinly sliced red onion
raisins
For the dressing mix mayo (2c) with vinegar (2 tbsp) and sugar (2 tbsp) and toss.


You can add whatever (cheese, other veggies) but this is the way our family likes it.

I don't have any suggestions, but my mouth is watering thinking about it all.

I am curious about the broccoli. Is it raw or blanched? A broccoli salad sounds good, and different.

I have that recipe for the charred corn salad! Where did we get it? I printed it from somewhere. I was thinking of making it for a party this weekend...

Becky, I finally got garlic scapes at the Farmer's Market to make that dip. Now I have to find the recipe.. !

The broccoli is raw. I really don't measure anything. I had a big mixing bowl-maybe about 6-8 cups of broccoli, 1/2 large red onion, 1/2 box white raisins and about 8 pieces of thick slices bacon. The dressing should be sweet to the taste, like poppyseed dressing. For this much broccoli I make twice the dressing to really cover the broccoli.

OK – Flip Flop
Easy is in the title of this recipe. This is soooooo good.

Easy Bean Salsa Recipe

1 can corn niblets
1 can black beans
1 can black eyed peas
1 can chopped tomatoes
1 jar hot jalapeno slices (use whole or half to taste)
1/2 purple onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 to 1 whole bottle of italian salad dressing
garlic salt
cayenne pepper

Mix all canned ingredients together, draining liquid from cans before mixing. Add jalapenos, along with some of the juice in the jar. Add chopped onions, red peppers and green peppers. Add salad dressing (enough to just about cover the bean mixture). Add garlic salt and cayenne pepper to taste. Let ingredients refrigerate overnight for best flavor.

Maryanne wrote:Becky, I finally got garlic scapes at the Farmer's Market to make that dip. Now I have to find the recipe.. !

I think I still have my printout if you can't find it. If you can't find it pm me and I'll send it to you.

All these corn salad recipes have me craving corn! The local stuff is not in yet...soon, though, and I can't wait!

I found it. Thanks so much for offering to send it.