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Crab And Corn Salad




Source of Recipe


WKRG
Crab And Corn Salad


DRESSING:
½ TABLESPOON GRATED LEMON RIND
3 TABLESPOONS FRESH LEMON JUICE
¼ CUP EXTRS VIRGIN OLIVE OIL
2 TEASPOONS HONEY
¾ TEASPOON DIJON MUSTARD
¼ TEASPOON SALT PLUS A PINCH
¼ TEASPOON FRESH GROUND BLACK PEPPER

SALAD:
1 CUP YELLOW CORN KERNELS
¼ CUP FINE SLICED FRESH BASIL LEAVES
¼ CUP FINE DICED RED BELL PEPPER
2 TABLESPOONS FINE DICED RED ONION
1 POUND JUMBO LUMP CRABMEAT, PICKED FOR SHELLS
8 SLICES LARGE RIPE TOMATOES OR 2 CUPS CHERRY TOMATOES, HALVED

PROCEDURE:
1. COMBINE FIRST SEVEN INGREDIENTS FOR THE DRESSING IN A SMALL BOWL
2. IN A LARGE GLASS BOWL, GENTLY COMBINE CORN, BASIL, RED BELL PEPPER, RED ONION AND CRABMEAT.
3. ADD DRESSING AND TOSS GENTLY, COVER & REFRIGERATE 2 HOURS
4. PLACE TOMATOES ON 4 CHILLED SALAD PLATES AND PLACE EQUAL AMOUNTS OF CRAB & CORN SALAD ON TOP
5. GARNISH WITH LEMON WEDGES AND CUCUMBER CIRCLES
6. ENJOY WITH SALTINE CRACKERS OR OTHER SALT CRACKER

FROM THE RECIPE FILES OF: GEORGE C. PANAYIOTOU