Crab and Corn Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied, makes great sandwiches, and keeps for up to about 48 hours in the refrigerator. Serve as a sandwich or with a 2 ounce sourdough, whole wheat, or gluten-free roll to make it a complete meal.
Ingredients
| 1 tsp. Olive oil |
| 2 medium ear Corn, sweet, yellow, raw (kernels cut from cob) |
| 1 Large Shallots, raw (minced) |
| 1/2 medium Red bell peppers (seeded and finely diced) |
| 16 ounce Crabmeat |
| 1 tsp. Lemon zest |
| 1 lemon yields Lemon juice |
| 2 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 6 tsp. Fresh thyme |
Instructions
Add the 1 tsp.. olive oil and swirl to coat the pan.
Add the corn and cook, tossing frequently, until the corn just begins to turn brown.
Remove and place in a large mixing bowl. Place the bowl in the refrigerator to chill.
When the corn is cold, add the shallot, pepper, crabmeat, lemon zest, lemon juice, extra virgin olive oil, salt, pepper, and thyme to the mixing bowl.
Gently fold the ingredients together (be careful not to break up the crab too much) and then chill the salad.
Serve with lettuce leaves as garnish, if desired.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a quick and very easy salad that makes for a lovely spring meal.
The sweetness of the crab and corn together with the herbed flavor of the lemon thyme works great. And it’s great for you, at less than 250 calories and 10 grams of fat (1 gram saturated fat) in a very filling salad.