The sweetness of crab and corn is a natural combination in this crunchy salad. Meat salads have origins in Europe. Early American salad recipes were influenced by immigrants. Lobster salad was popular in the mid to late 1800s and tuna salad has long been an American classic. This simple seafood salad also could serve as a main dish.
Recipe Servings: 4
Prep Time
10 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
5 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Salad:
- 1 Tbsp extra virgin olive oil
- 1½ cups fresh corn kernels
- ½ red bell pepper, deseeded and finely diced
- 3 scallions, thinly sliced
- ½–1 jalapeño, deseeded and minced
- 1 lb crab meat
Dressing:
- 2 garlic cloves, minced
- 1 Tbsp Dijon mustard
- 1 lemon, juiced and zested
- 1 tsp white wine or rice wine vinegar
- 3 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp cracked black pepper
- 1 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh tarragon
- 1 Tbsp chopped fresh mint
Directions
- Heat oil in skillet over medium heat. Add corn and cook until tender about 3 minutes. Let cool.
- Place corn, red pepper, scallions and jalapeno in a large bowl, and toss to combine.
- Add crab meat and toss.
- Whisk together the garlic, mustard, lemon zest and juice, white wine or vinegar, olive oil, salt, pepper, and fresh herbs in a small bowl until well combined.
- Pour dressing over corn mixture and toss well.
- Chill in the refrigerator for at least 30 minutes.
For Salad:
For Dressing:
For Assembly:
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