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

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