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.
Definitely delicious! Thank you! Amybeth Hurst Portland, ME
This is delicious! The Dijon is what makes this come together - I even added a bit more.
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.
AWESOME! Simple to make and sooooo good.
Easy, summery and tasty! Used frozen sweet corn kernels and they worked well.
This truly is outstanding. Easy to make; it can stand on its own or as a side or even appetizer. A summer staple!
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
the dressing mostly just tasted of lemon, considering the main ingredient of the salad is crab, using more dijon mustard may improve the dressing. also, i probably will not make again b/c for the price of crab the salad was just not tasty enough. not terrible, though!
Great summer salad - very filling! I doubled the dressing and served on a bed of baby arugula - the peppery taste of the argula contrasted well with the sweetness of the crab and corn. I omitted the beefsteak tomatoes because I couldn't find them fresh (instead of gassed).
Great summer meal, it is light and flavorful.
This was a real splurge as far as the grocery budget is concerned but it was very good. I wouldn't even attempt this at any time other than late summer when tomatoes and corn are at their peak; otherwise it would just be a waste of good crab. The only change I made to the recipe was that I lightly steamed the corn.
Great summer no-cook recipe. I used fish cake (the stuff sushi restaurants call crab stick) instead of lump crab and edamame instead of corn, and it came out great as well. It definitely highlights the tomatoes, yum!
This is one of the best summer salads I have ever had!! My husband loves it too! The key is FRESH ingredients. Changes I made: I used jumbo lump crab and added some steamed (chopped up) shrimp; added avecado; made/used extra dressing; did not use beef steak tomatoes (just mixed all ingredients together); and, boiled (and cooled) the corn.
Great recipe. Improved on it by adding double amounts of veggies. Also add two cups of a cooked nutty grain, like barley. It then becomes a full fledged main dish for summertime.
This recipe is quite good. I made it with jumbo lump crabmeat that comes in 8 oz. containers at Pavilions/Safeway. I used the large, more expensive meat because it was a summer dinner salad and I wanted the protein to look substantial. It worked fine. I served it with bread and butter as a side. I'll do it again. I consider it a family recipe though -- not really fancy enough for guests, though it is pretty (I served it on lettuce for extra color and appeal.)
This recipe was great & very refreshing. Since it's not always convenient to get fresh crab I substituted fresh shrimp & imitation crab. I also used orange bell pepper instead of red. This is a great healthy meal to have prepared ahead of time to eat when you're pressed for time. Big thumbs up!
Loved it! Fresh, light and very, very yummy. I live in a land locked state, so I just bought a can of crab (in the refrigerated section for $7.99 at Trader Joes) and doubled the veggies except tomatoes. I served it with some whole wheat grilled bread. Absolutely delicious.
I made this last night after coming home from the gym. Tired but it was quick and easy to make! I thoroughly enjoyed it and it is sooo filling. If you get fresh tomatoes it makes a huge difference in flavor. I will defintely make again especially in a pinch.
This is one of the most delicious summer salad recipes I have ever had! I used 1/2 a lb of crab and it was plenty for 2. I highly recommend this recipe and I would definitely make it again.
We really enjoyed this delightful, refreshing salad. I made it exactly as the recipe called for, though probably could have eased up on the basil as it ended up being a little overpowering. Next time I will follow others' suggestions to add avocado. It was a lovely light lunch and I think it would be a perfect addition for brunch.
We have great crab here so this was a quick refreshing dinner with a good beer. I used half the crab though, increased the onion and omitted the red pepper as we don't like red pepper. I put on a bed of mixed greens and used cubed roma tomatoes over greens, and topped with avocado. The avocado really is the crowning touch that otherwise would have been missing something.
This was amazing. I used steamed lumped crabmeat from Whole Foods and fresh basil, tomatoes, and corn. I had it sit for about an hour in the refrigerator for the flavors to meld together. Also, I used 2 ears of corn that produced 2 cups.