southwestern crab, corn, avocado, red bell pepper, pasta

Here's a quick and easy recipe just loaded with flavor and great for the coming of spring.

1 cup lump crab meat
4 ears of corn
2 tbsp olive oil
2 hass avocados
1 red bell pepper
1 cup diced sweet or yellow onion
2 serrano or jalepeno chilis
2 green onions
2 tbsp cilantro
1 tsp ground coriander seed
1 tsp ground cumin
juice of 1-2 limes
flaky salt
pepper
pasta or rice

Pick through crab to remove any remaining bits of shell.  Remove corn from husk.  I used a mandolin but a knife works too.  Slice bell pepper into 1 inch strips.  Dice onion.  Dice avocado and cover with lime juice and store in airtight container to avoid oxidation.  Thinly slice scallion.  Thinly slice chilis (I love spicy food so I add some variation of hot to about everything I make so scale back if hot is not your thing).  Chop cilantro.

Heat olive oil in pan and saute onions on medium heat for about 5-7 minutes until soft.  Add corn, coriander, cumin, lightly salt, and pepper, and cook another 5 minutes or so, then add red bell pepper and cook another 3-4 minutes until slightly soft but keep firm for the most part.  Turn off heat and add avocado, cilantro, scallions, flaky salt (I use fleur de sel) and gently stir to combine.  The crunch of the salt goes well with the corn.  Add fresh lime juice and serve over warm pasta or rice or even black bean soup immediately (fresh citrus juice starts to loose its punch after 20-30 minutes).  Pile on some lump crab meat and eat up.