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Corn and Crab Salad

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
Cook Time
5 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

    Salad:
    Dressing:

    Directions

      For Salad:
    1. Heat oil in skillet over medium heat. Add corn and cook until tender about 3 minutes. Let cool.
    2. Place corn, red pepper, scallions and jalapeno in a large bowl, and toss to combine.
    3. Add crab meat and toss.
    4. For Dressing:
    5. 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.
    6. For Assembly:
    7. Pour dressing over corn mixture and toss well.
    8. Chill in the refrigerator for at least 30 minutes.

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