Corn and Crab Salad

By Chow Times

It is great to make use of fresh corns from the farm market in summer for this Corn and Crab Salad.   Fresh corn is much sweeter than the frozen ones.   We used artificial crab meat instead of real crab meat for this recipe.  You can always substitute with real crab meat when crab is in season and much more affordable.



3 cups fresh corn kernels, about 2 corn
2 stalks celery, diced
2 avocados, pitted and diced
2 tomatoes, diced
half white onion, diced
1 1/2 cups jicama, diced
2 cups crabmeat
1/3 cup minced jalapeno peppers
1/4 cup lime juice
3 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon salt
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1/2 cup chopped fresh coriander
lettuce and corn chips for presentation


This recipe makes 6 to 8 servings.

More after the jump. Click to read the rest of Corn and Crab Salad (117 words)

© suanne for Chow Times, 2009. |
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Post tags: Avocado, Celery, Community Kitchen, Corn, Crab, Jicama, Recipe, Salad, Tomato

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