Author Notes
This delicious summer salad works as an appetizer or main course. —garlic and zest
Ingredients
- for the herb vinaigrette
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2
cloves garlic, minced
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1 teaspoon
coarse grain dijon mustard
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zest and juice of one lemon
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1 teaspoon
white wine or rice wine vinegar
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3 tablespoons
olive oil
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1/4 teaspoon
cracked pepper
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1/2 teaspoon
kosher salt
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1 tablespoon
chopped fresh tarragon
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1 tablespoon
chopped fresh basil
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1 tablespoon
chopped fresh mint
Directions
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Using a sharp knife or corn kernel remover, cut the kernels from both ears of corn into a large bowl. Add the bell pepper, scallions and jalapeño. Toss to combine. Add the crab and toss to combine.
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In a small bowl add the garlic, mustard, lemon zest and juice, vinegar, olive oil, pepper, salt and fresh herbs. Whisk until combined.
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Pour dressing over the crab mixture and toss until salad is well dressed. Serve.
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Notes
For an entree: Serve on a bed of lettuce or in lettuce cups. Use it to fill a pineapple boat, half an avocado or pita pocket. It would be light and summery over sliced mango wedges or hearty piled on a soft kaiser roll with lettuce and tomato.
For an appetizer or hors d'oeuvre: hollow out cherry tomatoes and stuff with crab salad. Toast or grill 1" thick slices of a baguette or sourdough and pile crab salad on top for crab bruschetta.
Serves 4 as a main course or 6-8 as an hors d'oeuvre or appetizer.
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