Mexican-Style Corn and Crab Salad
- Vegetable recipes
- Low fat
- Peanut free
- Nut free
Crab and corn is a classic North American combo, here given some Mexican flavourings. Serve this fresh and lively salad with tostada chips.
Ingredients
- 3 cups (750 mL) fresh corn kernels
- 2 stalks celery, diced
- 1/3 cup (75 mL) minced pickled jalapeño peppers
- 1/4 cup (60 mL) lime juice
- 3 tbsp (45 mL) mayonnaise
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) ground coriander seed
- 1/4 tsp (1 mL) ground cumin
- 2 avocados, pitted and diced
- 2 tomatoes, diced
- Half white onion, diced
- 1-1/2 cups (375 mL) diced jicama
- 1/2 cup (125 mL) chopped fresh coriander
- 2 cups (500 mL) crabmeat (11 to 12 oz/350 to 375 g)
- lettuce
Preparation
In large pot of boiling salted water, boil corn for 2 minutes; add celery and cook for 30 seconds. Drain; chill under cold water and drain thoroughly.
In large bowl, whisk together jalapeño peppers, lime juice, mayonnaise, oil, salt, ground coriander and cumin. Add corn mixture, avocados, tomatoes, onion, jicama and fresh coriander; toss until well-mixed.
Lightly toss in crabmeat. Arrange lettuce leaves on serving platter or individual plates; spoon corn mixture on top.
Makes 6 to 8 servings.
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