Chilled Crab Succotash

Chilled Crab Succotash Yields: 8 servings 1 pound fresh or frozen lima beans Kernels from 4 ears fresh corn ½ cup heavy whipping cream ¼ cup mayonnaise 2 tablespoons chiffonade of basil 2 tablespoons fresh lemon juice 2 tablespoons pickle brine 1 teaspoon fresh thyme leaves 1 teaspoon Old Bay seasoning 1 teaspoon salt 1 teaspoon ground black pepper 1 pound lump crab meat, picked free of shell 1 (16-ounce) jar pickled okra, halved lengthwise 1 cup cherry tomatoes, quartered ½ cup diced red onion ⅓ cup chopped green onion Garnish: crumbled bacon 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. In a medium skillet, cook corn over medium heat until golden brown, 5 to 7 minutes. In a small bowl, whisk together cream, mayonnaise, basil, lemon juice, brine, thyme, Old Bay, salt, and pepper. 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.