Crab, Corn and Tomato Salad
Karen Baker
The tart dressing contrasts well with the sweet corn, tomatoes and crab.
ingredients
- 1 tablespoon grated lemon rind
- 5 tablespoons fresh lemon juice, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 cup fresh corn kernels (about 2 ears)
- 1/4 cup thinly sliced basil leaves
- 1/4 cup chopped red bell pepper
- 2 tablespoon finely chopped red onion
- 1 pound lump blue crab meat, picked over for shells
- 8 1/4" slices ripe beefsteak tomatoes
- 2 cups cherry tomatoes, halved
directions
- 1
Combine rind, 3 tablespoons of lemon juice, and the next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons of juice mixture. Add remaining 2 tablespoons of lemon juice, corn, and next 4 ingredients (through crab)to remaining juice mixture; toss gently.
- 2
Arrange 2 tomato slices and 1/2 cup of cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon of reserved juice mixture over each serving. Top each serving with 1 cup of corn and crab mixture.
notes
Use fresh sweet summer corn and tomatoes.
Source: Karen
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews