Summer Succotash Salad

For salad:


  • 8 oz.  green and wax beans,  stringed and cut into 2-inch lengths
  • 1 fresh ears of corn,  removed from cob1   pint  mixed tomatoes
  • 1 zucchini,   sliced into ½ inch half moons
  • 4 oz.  lima beans
  • 1  bunch watercress,  washed,  leaves picked
  • 1 tsp.  tarragon,  chopped
    For the dressing:
  • 1 small shallot, minced
  • 1 Tbsp  Dijon mustard
  • ¼ cider vinegar
  • 2  Tbsp.  local  honey
  • ¼ cup  olive oil
  • Salt and pepper to taste
    For the garnish:
  • 1 c. candied pecans

Maryland Blue Crab Cakes with Summer Succotash Salad


  1. Blanch green, wax, and lima beans, and corn kernels, for two minutes in boiling water, then plunge into ice water.
  2. In a separate large mixing bowl, toss the blanched vegetables as well as the corn, tomatoes, zucchini, watercress and tarragon with the dressing.
  3. To Assemble:  Place two crab cakes on each plate and surround with heaping amount of salad.  Garnish with candied pecans and serve.

     Maryland Blue Crab Cakes with Summer Succotash Salad

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