Today was Tom's Annual (or at least it's becoming that way) Crawfish Boil.

I'm not a fan of lobster but I like these little things. It's probably because of the heat induced by all the good spicy things in crab boil (Zatarain's!.)

Crayfish, Crawfish, Crawdads... it's all the same.

I made and brought an edamame salad that kind of went like this:

1 16 oz. bag of frozen shelled edamame
1 medium-large can of shoepeg corn (drained)
1/2 red onion (chopped)
1 clove of garlic (minced)
1/3 cup olive oil
2 tablespoons white balsamic vinegar
juice of one lemon
2 teaspoons "greek spice blend" (or some oregano would probably work)
8 oz. of feta cheese (crumbled)
salt & pepper

Cook edamame as per package directions. Cool under cold water and then drain. Mix with corn and onions. Combine oil, vinegar, lemon juice, spice blend and garlic. Pour over edamame mixture. Add crumbled feta. Salt & Pepper to taste. Let mixture sit for at least an hour to let all the flavors meld.

1 comment:

Suzanne said...

The salad looks really good. I'm going to have to try it!