Mexican Noodles with Crab Meat, Roasted Corn and Tomatoes

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OK, I have to admit, this was a PLEASANT surprise. I totally tested this recipe out of nowhere, and it came out fabulously! This is a great summertime dish and I suggest you make a huge batch of it and serve it to friends and family. The flavors of the avocado, lime and cilantro compliment the crab and the tomatoes and corn add a dash of summertime freshness that create the perfect combination of flavors! Enjoy….

NOTE: You need a food processor and a spiralizer for this recipe.

Mexican Noodles with Crab Meat, Roasted Corn and Tomatoes

Ingredients

For the sauce/dressing:

  • the insides of 1 avocado, chopped
  • 5 tbsp of chopped cilantro (a fistful)
  • juice of 1 lime
  • salt and pepper
  • 1.5 medium cloves of garlic, minced
  • olive oil

For the rest:

  • 1.5 – 2 medium zucchinis, spiralized
  • salt and pepper
  • 1 cup of jumbo lump crab meat
  • 1 head of corn
  • 8-10 cherry tomatoes, halved
  • olive oil
  • garlic powder
  • chili powder
  • 2 tbsp of sunflower seeds, to top

Directions

Preheat the oven to 400 degrees. Coat the bottom of a baking dish with olive oil (or cooking spray, if you prefer). Coat the corn in olive oil and then season with salt, pepper and chili powder on all sides. Place in the baking dish. Take your tomatoes and toss in a bowl with 1 glug of olive oil and toss to coat thoroughly. Place the tomatoes onto the same baking dish and season with salt and pepper and a dash or two of garlic powder.

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Bake for 15 minutes. At the 10 minute mark, take out the tomatoes and place in a dish and set aside. After the full 15 minutes, take the corn out and set aside to cool.

Prepare the dressing. Add all ingredients for the sauce in a food processor and mix to combine thoroughly. Taste and add additional ingredients accordingly (ie more salt, cilantro, lime etc) to your tasting. Set dressing aside once finished.

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Boil salted (3 tsp of salt) water in a medium saucepan, filled 3/4 of full. Once boiled, add in the zucchini spirals. Stir for 2 minutes and then add to a colander to drain. Pat down excess water with paper towels and add to a large pasta bowl. Set aside.

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In this bowl, add in the avocado dressing and mix thoroughly to combine, coating all spirals. Add in the crab meat and mix again thoroughly.

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Plate spirals onto two dishes and top with roasted tomatoes. Shave the corn kernels off the cob directly onto each plate, evenly. Finally, top with the sunflower seeds. Enjoy!

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