Perfect Day CHILLED CRAB & CORN
With Canary Melon
Sometimes dinner is as easy as opening a can.
The beauty of this dish is the easy to make and easy to eat
1 pound of Jumbo Lump Crabmeat
2 ears corn, cut into 4 equal size cobs
1 Canary Melon, ripe “remember son.. ..you are a melon….”
Kerry gold Irish Butter
** optional.. mustard sauce***
1 cup mustard + 3 tablespoons English mustard + 2 ozs lemon juice + 1 tablespoon worestishire
Method
- Open the can. Of Whup ass.
- Remove crab meat and separate to be sure there are no bones
- Lightly toss with a squeeze of lemon
- Boil the corn in salted water till done
- Cut Canary Melon, leave in fridge for two hours, cut this is the way to eat a melon
- Melt the butter
- Dip corn in butter.. dip crab in butter… eat melon…
Best served with cold beer or white sangria, with peaches, grapes and mint