Sweet Corn and Crabmeat Salad

For the crab salad:

• 2 large ears corn on the cob

• ½ red bell pepper diced

• ⅓ cup sweet onion, such as Vidalia diced

• 2 scallions white and green parts, thinly sliced

• 1 pound lump blue crab meat picked through to remove any shells or cartilage

• 1 jalapeno finely diced

Ffor the citrus dressing:

• 1 tablespoon whole grain dijon mustard

• 1 teaspoon regular dijon mustard

• 1 lime zested and juiced

• 1 lemon juiced

• 2 large cloves garlic minced

• 1 tablespoon fresh mint leaves chopped

• ¼ cup fresh cilantro chopped

• 1 teaspoon kosher salt

• ½ teaspoon pepper

• ½ cup light olive oil

For the corn and crabmeat salad:

• Cut the kernels of corn off the cob. If you have a nifty corn stripper, use it, otherwise, hold an ear of corn vertically in a bowl. Use a sharp knife to cut the kernels off the cob using a sawing back and forth motion from the top of the corn cob to the bottom. Rotate the cob as you cut off the rows of kernels. Continue with the other corn cob.

• Add the diced red pepper, onion, green onions and jalapeno to the bowl with the corn. Toss to blend and set aside.

• Transfer the crab to a small bowl and gently pick through it to remove any stray shells or cartilage. Drain any liquid from the crab and add it to the vegetables. Gently toss to blend.

For the citrus dressing:

• In a medium bowl, mix the garlic, lime zest, whole grain and regular dijon mustard, chopped mint and cilantro, salt and pepper. Add the lemon and lime juice. 

• Whisk the dressing ingredients together until blended, then drizzle in the olive oil slowly as you continue to whisk. The ingredients should emulsify.

• You may not need all the dressing for the salad, but any leftovers can be drizzled over the crab salad when you serve or used to dress steamed or grilled veggies or a simple green salad.

• assemble the crabmeat salad recipe:

• Drizzle about half the  salad dressing over the crab mixture and toss to coat. Taste for seasonings. If it needs more dressing, add it about 1-2 tablespoons at a time. 

• to serve:

• This simple corn and crabmeat salad recipe is great on its own, but it’s also easy to dress up. Stuff the corn and blue crab salad in an avocado half or butter lettuce leaves.

• For an appetizer or hors d’ouvres, hollow out mini Campari tomatoes and fill with the crabmeat salad.

• Serve as a refreshing seafood dip with corn tortilla chips.

Prep Time: 20 min  Total Time: 20 min

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