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.. are a melon….”

Kerry gold Irish Butter

** optional.. mustard sauce***

  1 cup mustard + 3 tablespoons English mustard + 2 ozs lemon juice + 1 tablespoon worestishire


  • 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

The Paul Castronovo Show

The Paul Castronovo Show

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