Sweet Corn and Crabmeat Salad Recipe
Summertime is prime blue crab season and one of the best ways to enjoy it is in a lump crab salad. This one blends crab with sweet, juicy farm fresh corn, diced veggies and a tangy citrus, herb and dijon dressing. This sweet corn and crabmeat salad recipe is one of our favorites. It makes a great dip with tortilla chips, or as a filling for lettuce cups. One of my favorites is to stuff the corn and crab into avocado halves for a special lunch or light dinner with a chilled glass of wine.
Table of Contents
- 1 Ingredients for crabmeat salad recipe
- 2 Tips for chopping vegetables for lump crab salad
- 3 Different grades of crabmeat
- 4 Tips for choosing lump crab meat for the salad
- 5 How to prepare crabmeat for salad recipe
- 6 Ingredients for herbed citrus dressing
- 7 Make ahead & storage tips for seafood salad recipe
- 8 Sweet Corn and Crabmeat Salad
Ingredients for crabmeat salad recipe
- Sweet Corn on the Cob
- Red Bell Pepper
- Vidalia Onion
- Lump Blue Crab Meat
This crabmeat salad recipe is a very simple one, but in order to get the best flavors, it’s important to use the freshest ingredients you can find.
I recommend using sweet summer corn on the cob (preferably from your farmers market). The ears should be heavy for their size (an indicator of how juicy they are). Try to use the corn the day you buy it, when it’s at its peak and hasn’t been refrigerated yet.
I use crisp bell pepper and sweet onions to reinforce the sweetness of the corn and lump crab meat. If you like more of a bite, you can swap red onion for the Vidalia.
For a bit of spice in the crabmeat salad recipe, a finely diced jalapeno adds just the right heat. It’s not overly spicy and you can moderate the heat by removing the seeds and membrane (which is where most of the capsaicin is located).
Tips for chopping vegetables for lump crab salad
The beauty of this refreshing seafood salad is the ability to have all of the flavors in a single bite.
In order to accomplish this, chop the onion and bell pepper to about the same size as the corn kernels. That may seem small (it’s just a fine dice), but it makes a big difference in the presentation and enjoyability of this simple corn and crabmeat salad recipe.
You’ll mince the jalapeno even smaller than the corn kernels, so that every bite gets a little bit of spice.
I grew up in Virginia (near the Chesapeake Bay) and summertime meant blue crab and long, lazy crab pickins at my Grandparents house in White Stone. If you have access to REALLY FRESH blue crab (as in, buy a bushel and steam them yourself), do it. That will always be the best.
Most of us will have to buy lump crab meat from a fish monger, which is fine too (and less work). Before you run out to buy your crab, it’s good to know what the difference is between the various styles.
Different grades of crabmeat
- Colassal or Jumbo Lump Crabmeat – this is premiere, whole, unblemished chunks of crab that are harvested in one piece.
- Lump Crabmeat includes the broken pieces of crab that would have been Colossal or Jumbo lump crab, if they’d been removed in one piece (hey, nobody’s perfect).
- Backfin – is a combination of smaller, broken pieces of lump as well as bits of meat from the body of the crab.
- Special – are flakes of meat from the body only.
- Claw – come from the two crab pincers. They’re usually removed in once piece and has a brownish hue to the exterior. The meat is sweet, but is more likely to contain a flat piece of cartilage running through the center of the crab.
It’s not necessary to use colossal or jumbo lump crabmeat for this summer salad recipe, but I do recommend lump. It has enough whole, or larger pieces to be recognizable and the smaller bits blend well with the other ingredients, giving it more of a cohesive salad look and taste.
Tips for choosing lump crab meat for the salad
- Buy lump blue crab from a reputable seafood market or grocer.
- Look for crab that’s been packed and pasteurized and is sold in the refrigerated section of the store.
- Avoid canned crab that’s not refrigerated or is sold with cans of tuna fish.
- Avoid imitation crab — it’s not a crustacean at all. It’s made from surimi – an innocuous white fish that’s mashed into a paste and formed into sticks that “resemble crab”. It’s less nutritious than blue crab and let’s be honest, it tastes nothing like the real stuff.
Since you’re using real lump blue crab for this salad recipe, it’s important to sift through the meat to remove any errant cartilage or shell.
How to prepare crabmeat for salad recipe
- Most cans of lump crab won’t have a lot of liquid in them, however, it’s best to drain them well to remove any excess.
- After you drain the crab, transfer it to a medium bowl and with your clean hands, gently separate the lumps of crab into individual pieces.
- Visually look for any pieces of the clear cartilage or shell and remove them.
- Use your fingertips to very carefully sift through the meat (fingertips are the best way to find and pick out shell).
- Another method I’ve heard about is to spread the crab onto a rimmed baking sheet and warm the crab in a low oven. The meat itself will barely warm, but any shell will turn an orange or light pink color and be easier to spot. I’ve honestly never tried this method, but I thought it worth mentioning. The only caveat I see is that the cartilage won’t change color — and that’s normally what I find when sifting through a can of pasteurized crab.
- It’s very important that you don’t press or crush the lump crab when you’re mixing it with the rest of the salad. You paid extra for “lump” crab, so treat it reverently.
Ingredients for herbed citrus dressing
- Dijon Mustard
- Whole Grain Dijon Mustard (w/ whole mustard seeds)
- Lemon Juice
- Lime Zest & Juice
- Fresh Mint Leaves
- Fresh Cilantro
- Kosher Salt
- Fresh Ground Black Pepper
- Light Olive Oil (not Extra Virgin)
This simple dressing has two types of dijon mustard, a blend of citrus, fresh herbs, garlic and light olive oil for a fresh, tangy flavor that drapes the corn and crabmeat salad recipe to enhance the natural sweetness of the ingredients. Rather than masking the flavors, it draws them out.
I use light olive oil instead of Extra Virgin for this recipe because the extra virgin tends to be too strong for the delicate flavors of the crab and corn.
You don’t need to use all of the dressing in the corn and lump crab mix, I usually start by adding just a little at a time and tossing the salad gently to combine. Then taste the salad for seasonings and add more only if it’s necessary.
Don’t worry, any leftover dressing is great over other salads or drizzled over grilled chicken, pork or other seafood. You can even drizzle it over steamed vegetables or potatoes (delish). It will hold up for 3-4 days, covered in the refrigerator.
Make ahead & storage tips for seafood salad recipe
Yes. You can make this salad earlier in the day to serve later. Don’t add the dressing until you’re just ready to serve it, so that its really vibrant on the corn and lump crab salad.
It should last between 3-5 days. However, the herbs in the dressing will wilt and the vegetables may weep some liquid. I recommend using a slotted spoon to scoop it from the container to drain excess moisture.
Technically, yes, you can freeze crab, however, it changes the texture of the meat, so I don’t recommend it. Do not freeze the crabmeat salad — the vegetables won’t do well and the dressing isn’t made for freezing.
Ideas for serving sweet corn and crab salad:
- As a snack or appetizer with tortilla or plantain chips or as a topping for crispy fried tostones.
- As an elegant passed hors d’oeuvres (for baby showers or cocktail parties when stuffed into mini Campari tomatoes.
- As a light lunch or dinner with avocado. Fill avocado halves with a mound of fresh corn and crabmeat salad and drizzle with extra dijon herb dressing. (Crab and avocado salads are healthy and indulgent at the same time).
- Fill soft butter lettuce leaves with crab salad and sprinkle with extra cilantro leaves for an easy presentation. This is especially nice before a larger dinner. As an appetizer, it will serve 8 with about 1/2 cup of salad.
More crabmeat and seafood salad recipes you might like:
- Lemony Chickpea Tuna Salad
- Rustic Crab Quiche
- Ahi Tuna Poke Appetizer
- Key Lime Mango Crabcake Salad
- Grilled Shrimp Caesar Salad
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Sweet Corn and Crabmeat Salad
for the crab salad:
- 2 large ears corn on the cob
- ½ red bell pepper diced
- ⅓ cup sweet onion, such as Vidalia diced
- 2 scallions white and green parts, thinly sliced
- 1 pound lump blue crab meat picked through to remove any shells or cartilage
- 1 jalapeno finely diced
for the citrus dressing:
- 1 tablespoon whole grain dijon mustard
- 1 teaspoon regular dijon mustard
- 1 lime zested and juiced
- 1 lemon juiced
- 2 large cloves garlic minced
- 1 tablespoon fresh mint leaves chopped
- ¼ cup fresh cilantro chopped
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ cup light olive oil
for the corn and crabmeat salad:
- Cut the kernels of corn off the cob. If you have a nifty corn stripper, use it, otherwise, hold an ear of corn vertically in a bowl. Use a sharp knife to cut the kernels off the cob using a sawing back and forth motion from the top of the corn cob to the bottom. Rotate the cob as you cut off the rows of kernels. Continue with the other corn cob.
- Add the diced red pepper, onion, green onions and jalapeno to the bowl with the corn. Toss to blend and set aside.
- Transfer the crab to a small bowl and gently pick through it to remove any stray shells or cartilage. Drain any liquid from the crab and add it to the vegetables. Gently toss to blend.
for the citrus dressing:
- In a medium bowl, mix the garlic, lime zest, whole grain and regular dijon mustard, chopped mint and cilantro, salt and pepper. Add the lemon and lime juice.
- Whisk the dressing ingredients together until blended, then drizzle in the olive oil slowly as you continue to whisk. The ingredients should emulsify.
- You may not need all the dressing for the salad, but any leftovers can be drizzled over the crab salad when you serve or used to dress steamed or grilled veggies or a simple green salad.
assemble the crabmeat salad recipe:
- Drizzle about half the salad dressing over the crab mixture and toss to coat. Taste for seasonings. If it needs more dressing, add it about 1-2 tablespoons at a time.
- This simple corn and crabmeat salad recipe is great on its own, but it's also easy to dress up. Stuff the corn and blue crab salad in an avocado half or butter lettuce leaves.
- For an appetizer or hors d'ouvres, hollow out mini Campari tomatoes and fill with the crabmeat salad.
- Serve as a refreshing seafood dip with corn tortilla chips.
Pin It For Later!
This salad looks delicious. My only question is, do you cook the corn before taking it off the cob or do you use it raw?
The corn is raw — right off the cob. It’s sweeter and juicier that way.
My husband loves seafood so I think this is a salad he’d actually be really excited about! haha it looks great!
Looks bright and colourful and you just know it’s going to do you good
Oh my god I think we need to go on a picnic together haha, because this salad sounds delicious and I could totally see myself washing it down with a crisp sauvignon blanc. Here’s to delicious food and good times spent in the sun with friends!
It’s a date!
Can totally relate on being suffocated by the heat – just spent 2 months backpacking through Philippines, Indonesia and Sri Lanka where I constantly felt like I could not feel any hotter! This is the perfect meal for those days – Love crab everything!
Can totally relate on being suffocated by the heat – just spent 2 months backpacking through Philippines, Indonesia and Sri Lanka where I constantly felt like I could not feel any hotter! This is the perfect meal for those days!
Vicky, that sounds like an amazing trip! You must have taken some incredible pictures on that trip too. Yes, I believe a no-cook option is best for that kind of heat!
Oh my word.. this sounds like such a heavenly combination.. Crab salad and sweet corn.. I can almost taste the sweetness.. Oh the juice corn bursting into the flaky crab must be so yum…can’t wait to try. Pinning for later. Thanks Lisa!
Thanks, Veena! It’s a delicious combination for summer. Hope you enjoy!
I’ll take this in any weather! The flavors sound SO delicious together and it’s such a stunning dish. (Beautiful photos!)
Thanks so much Valentina — I’m glad you like it. This is definitely a special one!
I love the sounds and look of this salad. Pinning this one so I remember to make it in the summer months. It’s freezing cold here in Australia!!!
Thanks for the pin! I do have some cold weather dishes floating around on this blog somewhere, if you need a hearty soup or stew!
absolutely delicious salad! If it gets too unbearably hot in Florida, come visit Washington state. It rained for about an hour then the sun came out but was 65 degrees today.
I’m booking by ticket now! – that sounds wonderful to me!
Oy.. 97 in Florida is about as bad as 97 in WV. So much humidity!!! This sounds incredibly easy and cooling 🙂
You’re right — it’s the humidity!
Now that looks like a delicious summer salad! I’m loving the colours and flavours and agree that a chopping the pieces small is the perfect way to consume food in the heat. Sadly, its bitingly cold here in Australia, but as soon as the mercury rises and we get out of winter, I’m making this!
It will be waiting for you when summer returns, Amanda!
What a great combo. I love chowder which often has both sweetcorn and crab so why not use those same flavours in a salad! Genius!
I know, it just makes sense!
Healthy and tasty on all scale. Love it!!
Glad you like it Suchi!
This looks very tasty and full of excellent flavours. A great Summer salad
It’s a good one, Bintu! Lots of great flavors!
Now this looks lovely and fresh and full of flavour. Can you use tinned crab meat?
Mellissa, By “tinned” crab, I’m assuming you mean the canned crab that’s not in the refrigerated section. To be honest, I’ve never tried with that type, but if that’s what you normally buy, I’m sure it would be fine. I usually get my lump crab at Costco or our fishmonger.
When the temps go up, I make salads like this … full meal, all in one bowl. Protein, veggies, cool, filling, but light. July in Ohio gets hot and steamy, so I’m adding this to the menu next week.
Thanks for sharing … I’ve FB and Pinned it!
Thanks so much for sharing, Noel! This is a wonderful dish — I hope you enjoy it as much as we do!
Im in phoenix AZ so I understand your pain. It was 115 degrees here yesterday! A good chilled dish is perfect for this hot weather and this is the perfect light, yet filling healthy meal I need! Thanks for sharing and absolutely beautiful photos!
If you’re in AZ, then you feel my pain and then some! Glad you like this salad!
Can this salad be made a day in advanced.
This looks so good! I will be making this for sure in the very near future