Crab Salad with Roasted Corn and Red Peppers


  1. In a bowl, combine mayonnaise, old bay, lime juice and cilantro. Whisk together to create dressing.
  2. Add crab, roasted diced red peppers and roasted corn. Lightly toss. Place a 3" diameter ring on a chilled salad plate.
  3. Place salad mixture into ring and firmly press Carefully remove ring and serve.


  • 1/2 cup Flame Roasted Corn
  • 4 oz Piancone® roasted red pepper vinaigrette, diced
  • 1/2 tsp Old Bay® Seasoning
  • 1 tbsp mayonnaise
  • 1 tsp lime, juice
  • 1 tsp cilantro, fresh
  • 4 oz Empire’s Treasure® Jumbo Lump Crabmeat