Crab and Corn Salsa
An excellent choice of wine is the 2016 'Vine One' Chardonnay.
6 ounces of imitation crab flakes
1 ear of corn kernels (preferably fresh)
1/2 cup warm water
1 teaspoon sugar
1/4 cup extra virgin olive oil
1 Poblano chile, roasted, skinned and seeded
1 Serrano Chile, minced and seeded
1/2 red or orange bell pepper, seeded and finely chopped
2 teaspoons fresh marjoram, finely minced
1 teaspoon fresh lime juice
Combine all ingredients and refrigerate at least one hour before serving. Serve moderately chilled. Great with quesadillas, tostadas or warm tortilla chips.