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Corn and Crab Salad

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Corn and Crab Salad
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Prep Time 15 minutes
Cook Time 5 minutes
Servings
6
Ingredients
For the pickled grapes:
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon cayenne pepper
  • 1 cup red grapes thinly sliced into coins
For the avocado buttermilk dressing:
  • 1/2 avocado
  • 3/4 cup buttermilk
  • 1 lime juiced
  • 1 tablespoon tarragon leaves torn
  • 1 tablespoon basil leaves torn
  • salt and pepper to taste
For the salad:
  • 2 tablespoons butter
  • 1 1/2 cups fresh corn kernels from about 3 ears
  • 16 ounces jumbo lump crab meat
  • 2 tablespoons extra virgin olive oil
  • 2 limes juiced
  • salt and pepper to taste
  • 1 head butter lettuce separated into whole leaves, to serve
  • 1 teaspoon cayenne pepper to garnish
  • 1 fresno chili thinly sliced, to garnish
  • Microgreens to garnish
Prep Time 15 minutes
Cook Time 5 minutes
Servings
6
Ingredients
For the pickled grapes:
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon cayenne pepper
  • 1 cup red grapes thinly sliced into coins
For the avocado buttermilk dressing:
  • 1/2 avocado
  • 3/4 cup buttermilk
  • 1 lime juiced
  • 1 tablespoon tarragon leaves torn
  • 1 tablespoon basil leaves torn
  • salt and pepper to taste
For the salad:
  • 2 tablespoons butter
  • 1 1/2 cups fresh corn kernels from about 3 ears
  • 16 ounces jumbo lump crab meat
  • 2 tablespoons extra virgin olive oil
  • 2 limes juiced
  • salt and pepper to taste
  • 1 head butter lettuce separated into whole leaves, to serve
  • 1 teaspoon cayenne pepper to garnish
  • 1 fresno chili thinly sliced, to garnish
  • Microgreens to garnish
Votes: 0
Rating: 0
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Instructions
  1. Start a day ahead to prepare the pickled grapes. In small saucepan, bring vinegar, sugar and cayenne to boil over high heat, stirring to dissolve sugar. In small bowl, pour pickling liquid over sliced grapes and cool to room temperature. Cover and refrigerate overnight.
  2. For the dressing, in Vitamix® or blender, combine avocado, buttermilk, lime juice, tarragon and basil; blend until smooth. Season with salt and pepper and refrigerate until needed, up to 3 days.
  3. In fry pan, heat butter over medium-high heat and cook corn, stirring occasionally until tender, 1–2 minutes. Set aside and allow to cool.
  4. In mixing bowl, toss together cooked corn, crab meat, olive oil, lime juice and reserved pickled grapes. Season with salt and pepper.
  5. Arrange lettuce leaves on serving platter. Spoon crab mixture on top of lettuce leaves, sprinkle with cayenne pepper, and garnish with sliced chilis and microgreens. Serve with reserved dressing on the side.

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