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For the Slaw
- 1 head napa cabbage thinly sliced
- 2 red bell peppers thinly sliced
- 1/3 cup rice vinegar
- 1/3 cup canola oil
- 1/2 cup honey
- 1/4 cup sriracha
- 4 tablespoons soy sauce (we didn’t have soy sauce, so I used some worcestershire – but then Jim went to the store and I had him buy some soy sauce and splashed some of that in too.)
- juice of half a lemon
- salt and pepper to taste
Combine the cabbage and pepper in a large bowl (preferably with a lid you can seal)
Mix the rest of the ingredients in a mixing bowl and whisk well. Slowly pour the dressing all over the salad and then toss to combine. If it seems like it’s not enough liquid, you could add more, but I find that sealing the bowl and shaking the whole thing vigorously, (while holding it closed!), works best to combine it. Remember it will settle a bit and you don’t want it to puddle. Refrigerate.
Spicy!
For the Cocktail Sauce
- 1 cup ketchup
- 1 heaping spoonful horseradish sauce
- lots of shakes of worcestershire (10? – we like a lot)
- juice of half a lemon
Combine all ingredients in a covered container, use a fork to whisk, cover and refrigerate.
Ignore the box of ginger, it has nothing to do with this meal.
For the Corn
Put up a big pot of water to boil. Clean your corn and set aside. When the water comes to a boil, put the corn in. Allow to boil for three minutes and then take the pot off the burner. Eat as soon as possible. I dont’ know if this method works with frozen, I don’t eat them. If the corn isn’t quite in season yet, let them boil for about 6 minutes. If you just picked it out of the garden, don’t let it boil at all, just put it in the hot water till it’s warmed up.
See the crab steaming away on the side. Yum!
- Have I mentioned I love summer food?
For the Shrimp
I like Ina’s method
Preheat your oven for 400 degrees – clean and peel the shrimp, leaving the tails on. Toss with little olive oil, salt and pepper and bake on a sheet pan till pink and cooked through 8 or 9 minutes. As soon as they’re pink, take them out. There’s nothing worse than over cooked shrimp. You can refrigerate these until cold or just set them aside until cool. They. Never. Last.
For the Snow Crab
Set up your steam pot, when the water’s boiling, drop the crab into the insert (don’t submerge them in water), cover and steam till hot. Serve with butter, cocktail sauce, lemon wedges. This meal is fit for a king and when crab is on sale, it’s not that expensive to do. And if you buy the crab at Publix, ask them for the claws, apparently people ask them to take them off their clusters – I think that’s crazy, but I won’t complain.
The slaw is very different and a nice change of pace, but in the end, I sort of missed the mayonnaise creaminess with my seafood.
We put all the bowls on the table along with salt, drawn butter and a stick of butter for slathering on the corn and let everyone serve themselves.
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