Peruvian-Style King Crab and Fire-Roasted Piri Piri Tomato Salsa Cocktail

Peruvian-Style King Crab and Fire-Roasted Piri Piri Tomato Salsa Cocktail

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 Tbs

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