This fresh seafood salad is perfect for summer. It uses the sweetest corn off the cob with real lump blue crab meat and finely chopped veggies in a tangy citrus dressing. Make this crabmeat salad recipe to stuff into avocado halves, lettuce leaves or as a filling for campari tomatoes for a fun appetizer. This lump crab salad is a light and refreshing lunch or dinner.
Course Appetizer, Main Course
Keyword corn, crab
Prep Time 20minutes
Total Time 20minutes
for the crab salad:
2largeears corn on the cob
1/2red bell pepperdiced
1/3cup sweet onion, such as Vidaliadiced
2scallionswhite and green parts, thinly sliced
1poundlump blue crab meatpicked through to remove any shells or cartilage
for the citrus dressing:
1 tablespoonwhole grain dijon mustard
1teaspoon regular dijon mustard
1limezested and juiced
1tablespoonfresh mint leaveschopped
1/4cup fresh cilantrochopped
1/2cup 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.