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Crab And Corn Salsa Recipe
|Water||1⁄4 Cup (4 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Red bell pepper||1⁄2 , seeded and diced|
|Serrano chile||1 , minced with seeds|
|Chopped fresh marjoram||1 Teaspoon|
|Fresh lime juice||1 Tablespoon|
Serving size: Complete recipe
Calories 854 Calories from Fat 526
% Daily Value*
Total Fat 61 g93.3%
Saturated Fat 4.5 g22.6%
Trans Fat 0.2 g
Cholesterol 111.4 mg
Sodium 771.2 mg32.1%
Total Carbohydrates 60 g19.9%
Dietary Fiber 11.5 g46%
Sugars 16.1 g
Protein 29 g57.2%
Vitamin A 125.6% Vitamin C 213.9%
Calcium 24.4% Iron 40.8%
*Based on a 2000 Calorie diet
Bring the water to a boil in a saucepan, add the corn and sugar, and blanch for 1 minute.
Drain, and transfer the corn to a mixing bowl.
Heat the canola oil in a skillet, and when almost smoking, turn the poblano in the hot oil for 45 seconds until blistered but not blackened.
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel, seed, and dice the poblano, and transfer to the mixing bowl.
Add the remaining ingredients and thoroughly combine.