Musical chef, Johnny Mo from Mallard’s at the Wharf in Onancock, Va., joins us in the kitchen to make jumbo lump Eastern Shore crab and corn salsa.

Chef Johnny Mo with Mallard’s at the Wharf, sings and plays guitar during our kitchen segment

Jumbo Lump Eastern Shore Crab and Corn Salsa

1# Eastern Shore seafood jumbo lump crab
1/2 cup diced local tomatoes
1/4 cup diced onion
1/2 cup grilled sweet corn cut from the cob
2 tbsp chopped fresh cilantro
Olive oil
Zest and juice of 1 lime
Diced Jalapeño to taste
Salt and pepper
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Method-
Combine all ingredients except crab in a large bowl and toss gently. Next carefully add lump crab and gently toss together.. Serve with tortillas or crostini at once. Can be refrigerated for up to 2 days