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.