The tart lemon-basil dressing contrasts with the sweet corn, tomatoes, and crab in this no-cook salad. Pair it with cucumber soup or a grilled sandwich for a heartier meal.
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved
How to Make It
Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
This was a very tasty salad. It had tang and I made it with all fresh ingredients: corn cut from the cob, tomatoes and basil from my garden and fresh Maryland back fin crab. (It's easier on the budget than lump carb.) I also served it for two people, so I cut everything in half and it was more than enough. I made a couple of additions to the recipe . I put it on a bed of lettuce instead of tomatoes and it looked beautiful improving the presentation. I also added slices of avocado and slices of hard boiled eggs to make it more substantial. I added an extra squeeze of mustard which added a little more zest. I served it with cold gazpacho and ciapatta bread. It was a great meal and I will definitely make it again.
Made this for two people as a one dish meal, using 1/2 the tomatoes and 1/2 the crab--kept everything else as is. It was really delicious and actually a bit much for two people, even though one of us is a big eater. I also used arugula as a base, but followed directions otherwise--except for adding 1/2 strip per person of crisp Du Breton humanely raised bacon. I think something like avocado or bacon is really necessary for a bit of richness.
This was a great recipe as the flavors were wonderful. I did put the entire salad on a bed of greens and it made for a weeknight dinner during the summer when I didn't want to heat the kitchen and cook. I also used imitation crab meat.
This is a good solid recipe - nice and light, and really doesn't take that much time. I served this salad over garlic & herb couscous in lieu of the tomato slices. I thought it was nice and fresh, but I think that the dish overall is just a tad "plain." That said, I don't care for mustard so I omitted that seasoning entirely, and used canned sweet corn in lieu of fresh for speed plus canned crab meat for budget (which I think tastes just fine). I do plan to make again and include some jalapeno and possibly some avocado for a little extra flavor since I did omit the mustard. I think it will be worth making again with these small modifications to see if we would enjoy the recipe more. However, if it doesn't get enough pizzaz next time, I probably won't make again. In the meantime, I encourage you to at least consider trying this recipe as it is nice, light & fresh - definitely will be considering a "do-over" in the heat of the summer for this "no cook" dish - enjoy!
I loved the flavors of this dish. I made it the night before and had it for lunch, so the flavors really combined to give it a great taste.
Check out my post here: http://www.icancookthat.org/2011/07/crab-corn-and-tomato-salad-with-lemon.html
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