In a recent issue of Fine Cooking magazine, based here in Connecticut, we were stopped dead in our tracks by this recipe. It’s a snap to make once you grab a refrigerated container of lump crab meat at your local fish market.
This is a fabulous combination of tangy sour cream and lime, paired with the briny richness of crab meat, end of season fresh corn, and the bright freshness of cilantro. Thank you, Fine Cooking!
