Crab Salad with Roasted Corn and Lime Vinaigrette

Crab Salad with Roasted Corn and Lime Vinaigrette

Crab Salad with Roasted Corn and Lime Vinaigrette

Recipe By: Alice Morrow

Crab Salad with Roasted Corn and Lime Vinaigrette

Ingredients

VINAIGRETTE:
⅓ c. rice vinegar
⅓ c. fresh lime juice
1 T. lime zest
3 T. honey
2 T. minced garlic
1-2 fresh jalapenos, seeded and minced
⅓ c. good quality olive oil
½ c. chopped fresh cilantro or parsley
Kosher salt, white pepper
SALAD:
2 ears of corn, roasted and cut from cob
1 bunch cilantro or parsley, chopped
6 Roma Tomatoes, cut into chunks
1 avocado, diced
1 medium red onion, diced
1 lb. jumbo lump crabmeat, drained and picked over
Salt, white pepper to taste

Instructions

VINAIGRETTE:
Place vinegar, lime juice, zest, honey, garlic and jalapenos in a blender.
Puree.
While blender running, slowly drizzle olive oil and cilantro until finely chopped.
Season to taste.
Refrigerate until ready to use.
SALAD:
Combine the corn, cilantro, tomato, avocado and red onion in a bowl.
Gently fold in the crabmeat.
Slowly add the vinaigrette until salad is lightly coated.
Season to taste.

Crab Salad featured Roasted Corn and Lime Vinaigrette

Melody Dupre