Summer Crab Salad

Classic crab salad gets a summer update with cucumber and sweet corn.

A bright yet balanced, lemon-y dressing gives this crab salad a nice zing, but it’s the diced bell pepper, cucumber, and fresh sweet corn kernels that make it scream “summer.” Be sure to make it a bit ahead of time so the flavors can blend in the fridge for a bit—just 30 minutes or so—before serving.

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Summer Crab and Sweet Corn Salad

Serve with crusty bread or crostini, or with mixed greens as a salad.

Course Salad

Cuisine American

Keyword Corn Corn Salad, Crab Salad

Prep Time 30 minutes

Cook Time 0 minutes

Servings 4

Author Nicole Coudal

Ingredients

For the dressing

• 1 tablespoon whole-grain mustard
• 1 small clove garlic, peeled, minced, and mashed
• ½ teaspoon lemon zest
• Juice of 1 lemon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon granulated sugar
• 3 tablespoons extra-virgin olive oil

For the salad

• 1 pound lump crab meat, picked through for shells
• ¼ cup diced red bell pepper
• ¼ cup diced English cucumber
• ¼ cup fresh corn kernels
• 1 tablespoon minced red onion
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh mint
• 1 tablespoon minced fresh parsley
• 1 small jalapeño, seeded and minced (optional)

Instructions

• Combine dressing ingredients in a small bowl or measuring cup and whisk until combined. Set aside.
• In a large mixing bowl, add the crab, bell pepper, cucumber, corn, onion, herbs, and jalapeño (if using). Add dressing, stir gently to combine, and refrigerate until ready to serve.

*This recipe comes to us from Edible Sarasota. Photo by Kathryn Brass Piper.