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

1 tablespoon grated lemon rind

5 tablespoons fresh lemon juice, divided

1 tablespoon extra virgin 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 (Or canned crabmeat)

8 (1/4-inch-thick) slices ripe beefsteak tomato

2 cups cherry tomatoes, halved


1. Combine rind, 3 tablespoons juice, olive oil, Dijon Mustard, salt and 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.

Rachel's Notes: This is a “TOO HOT TO COOK RECIPE”, I love crab salad and this is a delicious twist on an old favorite.



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