Southern Seafood Succotash

Ingredients

• 2 cups red pepper
• 1 cup celery
• 1 cup shallots
• 2 cloves chopped garlic
• 2 cups quartered grape tomatoes
• 2 cups chopped baby kale
• 1 8oz can crab meat
• 1 can white kidney beans
• 1 can dark kidney beans
• 1 lemon
• 1 tbsp red wine vinegar
• 2 tbsp creole seasoning (Tony Chachere’s)
• Green onion for garnish
• Salt & pepper to taste
• 1 tbspn parsley flakes
• Olive oil

Steps

1. Sauté celery bell pepper onion and garlic in 1 tbsp olive oil for 5-7 minutes until cooked but still has crisp bite.
2. Add dark and white kidney beans.
3. Add 8oz Jumbo Lump crab meat.
4. Season with 1-2 tbsp creole seasoning (to taste) cook two minutes more.
5. Allow to cool (refrigerate).
6. Toss in 2 cups quartered grape tomatoes and 2 cups chopped kale & 2 tbsp parsley.
7. Squeeze ½ lemon.
8. Toss in 1 tsp red wine vinegar.
9. Season with salt and pepper to taste.
10. Garnish with green onion.