Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Course: Salad, Seafood
Keyword: corn, crab, tomato
Servings: 0
Author: COOKING LIGHT
Ingredients
1tablespoongrated lemon rind
5tablespoonsfresh lemon juicedivided
1tablespoonextravirgin olive oil
1teaspoonhoney
1/2teaspoonDijon mustard
1/4cupthinly sliced basil leaves
1/4teaspoonsalt
1/8teaspoonfreshly ground black pepper
1cupfresh corn kernelsabout 2 ears
1/4cupchopped red bell pepper
2tablespoonsfinely chopped red onion
1lb.lump crabmeatshell pieces removed
8slices1/4-inch-thick ripe beefsteak tomato
2cupscherry tomatoeshalved
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.