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Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 242
  • caloriesfromfat 21 %
  • fat 5.6 g
  • satfat 0.6 g
  • monofat 2.7 g
  • polyfat 0.7 g
  • protein 30 g
  • carbohydrate 17.7 g
  • fiber 3.6 g
  • cholesterol 128 mg
  • iron 1.8 mg
  • sodium 613 mg
  • calcium 1 mg

How to Make It

  1. 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.

  2. 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.