This easy sweet corn and crab salad comes together in minutes and can be served as an easy appetizer with tortilla chips or over greens for a light lunch.
Author: Erin Berdan
Recipe type: Appetizer
Cuisine: American
Serves: 4-6 servings
Ingredients
1 pound lump crab meat, picked over for shells
Kernels from 1 ear of corn
1 scallion, thinly sliced
a few sprigs of cilantro, finely chopped
Juice of half a lime, or more to taste
1 Tbsp. olive oil
Instructions
Combine all the ingredients in a medium bowl and gently stir until mixed. Season to taste with salt and more lime juice, if desired.
Chill for 30 minutes before serving.
Serve with tortilla chips or over green salad.
Recipe by white plate blank slate at https://whiteplateblankslate.com/sweet-corn-and-crab-salad/