The story below is from our July/August 2020 issue. For more stories like it, Subscribe Today. Thank you!
Summer has arrived and it’s beckoning us to get out and bask in the sunshine. Enjoy these refreshing recipes while you have fun times with friends!
Ashley Cuoco
Chile-Lime Crab Salad with Tomato and Avocado with a side of Mango Salsa
Having friends over for a relaxing meal is one of the best things about summer. Don’t miss another minute of sunshine by making these festive dishes ahead of time; you don’t even have to turn on your stove. All of the fresh summer flavors without the fuss!
Chile-Lime Crab Salad with Tomato and Avocado
Recipe adapted from crab salad recipe by Chef Sue Zemanick.
- 5 tablespoons fresh lime juice
- 2½ tablespoons extra-virgin olive oil
- 2½ tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
- ½ tablespoon honey
- ½ teaspoon minced garlic
- Salt and freshly ground black pepper
- ½ pound lump crab meat, picked over
- 1½ Hass avocados, diced
- ¹/³ cup minced red onion
- ¹/³ cup finely chopped Roma tomato
- Cooked fresh corn off the cob
- Lime tortilla chips for serving
Chill salad bowls in freezer for service.
To make vinaigrette: Combine lime juice, olive oil, vegetable oil, jalapeño, cilantro, honey, garlic, salt and pepper in a small bowl. Whisk to combine. Cover and place in refrigerator.
Place crab meat in a mixing bowl. Add avocados, red onion, tomato and corn. Stir to combine. Do not overmix. Cover and refrigerate until ready to serve.
When ready to serve, gently fold vinaigrette into crab mixture. Place crab salad in chilled salad bowls. Garnish with cilantro leaves. Serve with lime tortilla chips. Makes 4 servings.
Mango Salsa
Yield: 2½ cups
- 2 cups chopped pitted peeled mango
- 1 cup chopped red bell pepper
- 2 tablespoons finely chopped red onion
- ¼ cup chopped fresh cilantro
- 1 small jalapeno pepper, remove seeds and white membrane, chopped fine
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 4 teaspoons olive oil
- Garnish: 2 green onions, chopped and fresh cilantro leaves
Mix all ingredients in small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve. Garnish with chopped green onions and fresh cilantro leaves. Serve with lime tortilla chips.
Carlota de Limón
Tastes like key lime pie. So easy – no bake!
- 1½ cups evaporated milk
- 1 14-oz. can + ½ cup sweetened condensed milk
- Zest of 2 large limes
- ½ cup lime juice
- 1½ packages Maria cookies
- Freshly whipped cream and sliced fresh strawberries for garnish
Combine evaporated milk and sweetened condensed milk in a bowl. Beat with an electric mixer until well combined.
Add the zest of 2 large limes along with the lime juice to the bowl. Continue to mix until the mixture is smooth and creamy.
Wrap a piece of tinfoil around the bottom of a 9 inch springform pan.
Arrange a layer of the wafers or cookies across the bottom of the pan. Pour 1/3 of the mixture over the cookies and smooth with a spatula.
Repeat 2 more times, ending with the mixture. Smooth with a spatula.
Place cake in the freezer for 2 hours or more. To serve: Top with sliced fresh strawberries and whipped cream.
Sangria Blanca
- 1 cup chilled white cranberry juice
- ½ cup Raspberry Peach Grand Marnier
- 1 cup chilled Cava
- ½ Golden Delicious apple, cored, peeled and chopped into small pieces
- 12 green grapes, halved
- 1 peach, pitted, peeled and chopped into small pieces
- Small ice cubes
Garnish with “cocktail kabobs” – fresh strawberries, grapes and pineapple cubes on a cocktail pick
Place white cranberry juice, raspberry peach Grand Marnier, apple, grapes and peach pieces in a pitcher. Stir to combine. Add small ice cubes. Top with Cava and stir. Refrigerate until ready to serve. Serve in chilled wine goblets with fruit cocktail kabob garnishes. Serves 4.
Frozen Peach Margarita
- 1 cup ice
- 1½ ounces silver tequila
- ¼ ounce lime juice
- ¼ ounce triple sec
- ½ ounce peach schnapps
1 fresh peach, peeled, pitted and chopped (slice one slice of peach with peel for garnish before peeling and chopping)
Place tequila, lime juice, triple sec and peach schnapps in blender with ice. Blend until smooth. Add fresh peach and blend until smooth. Makes one cocktail. Chill margarita glass in freezer for service.
Lime Sugar Rim for Margarita Glass
- 1 tablespoon lime zest
- 1 tablespoon sugar
Combine sugar and lime zest on a small plate. Using the lime that you just used for the margarita, rub it around the outside edge of your glass to moisten the rim. Rotate your glass rim through the lime-sugar. Pour margarita into chilled margarita glass and garnish with a peach slice.
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