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Dungeness Crab and Peach Salad by Paul Cecconi, Brodo Kitchen

Recipe Date:
February 10, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 4 Okanagan peaches - blanched, peeled and diced
  • 1/2 cup corn kernel-charred in cast iron pan with a touch of canola oil
  • 1 cup fresh dungeness crab meat
  • 1 tbsp red onion - julienne
  • 1 tsp fresh basil - chopped
  • 1 tsp fresh cilantro - chopped
  • 2 tbsps green onion - sliced fine
  • 1/2 cup red pepper - roasted and small diced
  • 1/2 tsp cayenne pepper
  • 1 tsp fresh lemon juice
  • 2 tbsps rice vinegar
  • 3 tbsps extra virgin olive oil
  • sea salt & crushed black pepper to taste

Blanching Peaches

-Lightly score bottom of peaches with an X.

-Place in boiling water for 2-3 minutes.

-Using a slotted spoon remove peaches from boiling water and add to ice bath to stop the cooking. 

-Remove skin. 

Charred Corn Kernels

-Heat oil in cast iron pan on medium to high heat.

-Add corn and cook for 2-3 minutes. 

-Remove from heat and set aside. 


-Combine all ingredients gently in a bowl and season to taste. 

-Serve with locally grown greens and pair with Stoneboat Rose Brut.