Chilled Crab SuccotashGrouper CevicheShrimp-Pistou Pasta SaladShrimp and Crab Gumbo with Dry Roux

Step 1

Bring a large pot of water to a boil, and add lima beans; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool.

Step 2

In a medium skillet, cook corn over medium heat until golden brown, 5 to 7 minutes.

Step 3

In a small bowl, whisk together cream, mayonnaise, basil, lemon juice, brine, thyme, Old Bay, salt, and pepper.

Step 4

In a large bowl, combine crab meat, lima beans, corn, okra, tomatoes, red onion, and green onion. Pour over cream mixture, and toss to combine. Cover and refrigerate for at least 4 hours or up to 24 hours. Garnish with bacon, if desired.