Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. DO NOT use artificial crabmeat since majority contains wheat protein.


"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 200 calories and 6 grams of fat (1 gram saturated fat) in a very filling salad.


Crab and Corn Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied, makes great sandwiches, and keeps for up to about 48 hours in the refrigerator. Serve as a sandwich or with a 2 ounce sourdough or whole wheat roll to make it a complete meal.

Crab and Corn Salad recipe from Dr. Gourmet


  • 1 tsp olive oil
  • 2 ears yellow or white corn (kernels cut from cob)
  • 1 large shallot (minced)
  • 1/2 red bell pepper (seeded and finely diced)
  • 16 oz. lump crabmeat
  • 1 tsp lemon zest
  • 1 lemon (juiced)
  • 2 Tbsp extra virgin olive oil
  • 1/4 tsp salt
  • fresh ground black pepper to taste
  • 2 Tbsp fresh thyme leaves
  • lettuce for garnish

Place a large skillet over medium-high heat.

Add the 1 tsp. olive oil and swirl to coat the pan.

Add the corn and cook, tossing frequently, until the corn just begins to turn brown.

Remove and place in a large mixing bowl. Place the bowl in the refrigerator to chill.

When the corn is cold, add the shallot, pepper, crabmeat, lemon zest, lemon juice, extra virgin olive oil, salt, pepper, and thyme to the mixing bowl.

Gently fold the ingredients together (be careful not to break up the crab too much) and then chill the salad.

Serve with lettuce leaves as garnish.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 200 Calories from Fat 54
% Daily Value
Total Fat 6g 7%
  Saturated Fat 1g 4%
  Monounsaturated Fat 3.5g
  Trans Fat 0g
Cholesterol 90mg 30%
Sodium 540mg 23%
Total Carbohydrates 16g 6%
    Dietary Fiber 2g 8%
    Sugars 6g
Protein 23g
Vitamin A 5% Vitamin C 40%
Calcium 7% Iron 4%
Vitamin K 4mcg Potassium 400mg