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: ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.