Yield: 6 servings. 1 16-oz. container Phillips King Crab Meat, larger pieces cut into medallions 1 ear Peruvian purple corn, kernels scraped from cob and tossed with 1 tsp. olive oil and roasted 10 minutes at 450°F* 2 Tbsp. finely chopped red onion ½ cup fresh or canned fire-roasted diced tomatoes 2 Tbsp. fresh lime juice (1 lime) ¼ cup chili sauce Quick Piri Piri: ⅛ oz. Mexican red chili peppers or ½ tsp. crushed red pepper 1 cup virgin olive oil 2 Tbsp. dry sherry For Garnish: ...

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