Crab Salad w/ Corn and Chickpeas
At hand: a can of Bumblebee canned crab, going spare.
Needed: a sandwich filling with versatility (since it was unlikely that we’d consume the entire can in one evening’s meal, between only my husband and me).
The solution:
This is another of those recipes that’s less “recipe” and more “procedure for combining.” Into a bowl containing the can of crab, drained, I put:
- Corn, one ear’s worth, freshly removed from the cob
- Chickpeas, one can’s worth, drained
- Capers, about a tablespoon
- Cilantro, fresh, about a quarter cup
- Chopped roasted red peppers, miniature, about 4
- Chopped pea shoots, about a cup’s worth
Thusly mixed, I dressed the bowl with about a tablespoon of good curry powder and three or four tablespoons’ worth of jalapeno mustard. Some extra kosher salt got added to taste after everything was gently folded together.
I put it onto flatbread, on a bed of fresh spinach. Delicious. Today, I added slices of fresh tomato from our farmers’ market. Even better!
Makes about six half-cup servings. Per serving: Fat: 1.2g; Carbohydrates: 17.4g; Calories: 118.0; Protein: 6.7g.
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