crab salad with sweet corn
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Summer Crab and Sweet Corn Salad

Serve with crusty bread or crostini, or with mixed greens as a salad.
Prep Time30 mins
Cook Time0 mins
Course: Salad
Cuisine: American
Keyword: Corn Corn Salad, Crab Salad
Servings: 4
Author: Nicole Coudal


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)


  • 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.