It's no secret that I love crab...as in it's probably one of my favorite foods...ever! This recipe was somewhat inspired by what I had at Ouisies Table a few weeks ago as an appetizer. This is a perfect summer recipe because it's easy, light, and you don't have to turn on your oven or stove.
Download pdf Download Summer Corn and Crab Salad
12 oz lump crab meat (found in seafood section of grocery store)
1 pint grape tomatoes, cut in half
1 avocado, peeled and diced
1 jalapeno pepper, seeded and finely diced
Roasted or grilled corn from 4 cobs of corn
1/3 cup finely diced red onion
2 limes juiced
¼ cup Ranch salad dressing or any other creamy dressing. Green goddess would be great
¼ tsp Black Pepper
Greens (I forgot to include this in the pdf, but I did serve it on a bed a greens)
In a bowl combine first 6 ingredients. In a mason jar combine lime juice, ranch and black pepper. Shake to combine. Drizzle dressing over salad mixing gently combine. Serve cold.