4 strips smoked bacon
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups corn kernels (from about 3 ears of corn)
Salt and pepper
Salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 4-ounce jar diced pimientos, drained
1 pound lump crab meat
1 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 small onion, finely grated
1 clove garlic, finely grated
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup crushed pretzels, as needed
3/4 teaspoon seafood seasoning, such as Old Bay
Few dashes hot sauce
One of the greatest tips I ever learned was how to get corn off the cob without littering your cutting board. When cutting off the kernels, invert a small bowl inside of a larger bowl. Set the corncob on top of the small bowl and start cutting. As the kernels fall off the cob, your makeshift moat will catch them all, keeping you from chasing them down from all corners of the countertop.
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