Corn and crab are delicious combination and this simple salad can be eaten as is, or served with sliced mango, or in an avocado boat!
Course Appetizer, Main Course
Keyword corn, crab
Prep Time 20minutes
Total Time 20minutes
2earscorn on the cobshucked, silk discarded
1/2red bell pepperseeded and finely diced
3scallionsthinly sliced on a diagonal
1/2 - 1whole jalapeñodepending on your preference, seeded and minced
1poundcrab meatpicked over to remove any cartilage.
1tablespooncoarse grain dijon mustard
zest and juice of one lemon
1teaspoonwhite wine or rice wine vinegar
1tablespoonchopped fresh basil
1tablespoonchopped fresh tarragon
1tablespoonchopped fresh mint
Using a sharp knife or corn kernel remover, cut the kernels from both ears of corn into a large bowl. Add the bell pepper, scallions and jalapeño. Toss to combine. Add the crab and toss to combine.
Make the dressing
In a small bowl add the garlic, mustard, lemon zest and juice, vinegar, olive oil, pepper, salt and fresh herbs. Whisk until combined.
Pour dressing over the crab mixture and toss until salad is well dressed. Serve.
For an entree: Serve on a bed of lettuce or in lettuce cups. Use it to fill a pineapple boat, half an avocado or pita pocket. It would be light and summery over sliced mango wedges or hearty piled on a soft kaiser roll with lettuce and tomato. For an appetizer or hors d'oeuvre: hollow out cherry tomatoes and stuff with crab salad. Toast or grill 1" thick slices of a baguette or sourdough and pile crab salad on top for crab bruschetta. Serves 4 as a main course or 6-8 as an hors d'oeuvre or appetizer.