Corn and Crab Salad

Spring is in full bloom in my area and I have been spending a lot of time outside in the garden tilling, pruning, weeding, planting and more. After all that time outside I am looking for a quick and fresh dinner that doesn’t heat my whole house.  This is a perfect midweek dinner (especially if you’ve recently had a crab boil) that takes minutes to prepare and requires zero cooking!

 

Crab and Corn Salad

¼ cup mayonnaise
Juice of 1 lime
2 tablespoons Dijon mustard
1 cup corn (cooked then cooled, or thawed frozen)
1 cup celery, finely diced
½ cup bell pepper, any color, finely diced
½ cup red onion, finely diced
1 pound crab meat
Feta Cheese
Boston lettuce

 

In large bowl whisk together mayonnaise, lime juice, and Dijon mustard. Next add corn, celery bell pepper, and red onion and mix well. Fold in crab meat and salt & pepper to taste.

Place 2 or 3 leafs of lettuce on plate. Scoop approximately 1 cup of salad onto lettuce leaves and top with about 2 tablespoons crumbled feta.

Tips: This recipe is easily altered to fit your tastes and your fridge/garden contents. Try adding shrimp, cilantro, red pepper, green onion, avocado or black beans to mix it up!

 

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