Name: Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
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 cup thinly sliced basil leaves; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 cup fresh corn kernels (about 2 ears); 1/4 cup chopped red bell pepper; 2 tablespoons finely chopped red onion; 1 lb. lump crabmeat (shell pieces removed); 8 slices 1/4-inch-thick ripe beefsteak tomato; 2 cups cherry tomatoes (halved)

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1 from 1 vote

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

Course: Salad, Seafood

Keyword: corn, crab, tomato

Servings:

Author: COOKING LIGHT

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 cup thinly sliced basil leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels about 2 ears
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 lb. lump crabmeat shell pieces removed
8 slices 1/4-inch-thick ripe beefsteak tomato
2 cups cherry tomatoes halved

Instructions

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.
Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates and season with sea salt & freshly ground pepper. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.