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.
Summer cooking is about, well, NOT cooking. We’ve had some pretty hot days in New Jersey this summer and the last thing I feel like doing is turning on the stove. Last weekend, we were heading to friends’ for dinner and I was bringing and appetizer. I didn’t feel like heading to the store so a quick scan of my fridge sparked the idea for this super easy crab salad. Crab meat, corn, lime, scallion and cilantro – so easy! I served it with some Tostitos scoops. It would also go great on a green salad for a nice, light lunch.
Crab is one of my favorite foods, so I’ve learned to branch out from the usual crab cakes and steamed crab. One of my favorites (and a top performer here on WPBS) is this baked cod topped with crab. But in the summer, it’s more often crab sandwiches on a hot day. This corn and crab salad is going into the rotation now too. Try it? Like it? Let me know what you think. Next time around, I might try grilling the corn…
- 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
- 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.
This looks so good! What a refreshing blend of summer flavors and healthy foods!
Thanks for sharing! Does it keep long?
Hi Vanessa, I usually try to use crab within a couple of days.
Erin