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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/crab-salad-roasted-corn-lime-vinaigrette/