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Crab Salad With Roasted Corn And Lime Vinaigrette

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

 

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