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 = 30What's this? |
Crab and Corn Salad
Servings = 4 | Serving size =about 1 1/2 cups
This recipe can be multiplied by 2, 3.
This recipe keeps for up to about 48 hours in the refrigerator.
Serve with a 2 ounce sourdough or whole wheat roll.
| spray olive oil | |
| 2 | ears yellow or white corn |
| 1 large | shallot |
| 1/2 | red bell pepper |
| 1 lb | lump crabmeat |
| 1 | lemon |
| 2 Tbsp | olive oil |
| 1/2 tsp | salt |
| fresh ground black pepper | |
| 2 Tbsp | fresh thyme leaves |
| lettuce leaves for garnish |
Place a medium non-stick skillet over medium-high heat. Spray the pan lightly with olive oil and add the corn. Cook, tossing frequently, until the corn just begins to turn brown. Remove and place in a bowl. Place the bowl in the refrigerator to chill.
Mince the shallot and dice the pepper. Place the shallot, pepper, crabmeat, lemon juice, olive oil, salt, pepper and thyme in a medium mixing bowl. Add the chilled corn.
Gently fold the ingredients together and then chill the salad. Serve with lettuce leaves as garnish.
Nutrition Facts
Serving size: about 1 1/2 cups | Servings 4
Calories 240 | Calories from Fat 78
Amount Per Serving (% Daily Value)
Total Fat 9g (14%) | Saturated Fat 1g (7%)
Monounsaturated Fat 5g | Trans Fat 0g
Cholesterol 87 mg (29 %) | Sodium 631 mg (26 %)
Total Carbohydrates 20g (7%) | Sugars 4g
Dietary Fiber 3g (10%) | Protein 23g
Vitamin A 33% | Vitamin C 124 % | Calcium 11% | Iron 10%
Vitamin K 6 mcg | Potassium 665 mg | Magnesium 66 mg
"You cannot teach a crab to walk straight."
-Aristophanes, Greek playwright
The refrigerator light goes on...
This is a quick and very easy salad that makes for a lovely spring meal. The sweetness of the crab and corn together with the herbed flavor of the lemon thyme works great. And it’s great for you at only 240 calories and 9 grams of fat (1 gram saturated fat).