Sweet corn and crab salad

Indulge in a delectable combination of sweet corn and succulent crab in this refreshing salad bursting with flavors of the sea and the earth.

Ingredients:

• 2 cloves garlic, minced
• 1 teaspoon coarse grain dijon mustard
• zest and juice of one lemon
• 1 teaspoon white wine or rice wine vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon cracked pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh mint

Instructions:

1. Cut the corn kernels from both cobs using a sharp knife or a corn peeler into a large bowl. Add the diced bell pepper, chopped scallions, and finely chopped jalapeño. Mix everything together. Add the crab meat and mix well.
2. In a small bowl, combine minced garlic, mustard, lemon zest, lemon juice, vinegar, olive oil, pepper, salt, and chopped fresh herbs. Mix until well blended.
3. Drizzle the dressing over the crab mixture and toss until the salad is evenly coated. Serve.
4. Tips For a main course: Serve the salad on a lettuce bed or inside lettuce wraps. Fill a pineapple boat, half an avocado, or a pita pocket with the salad. For a light option, serve over sliced mango wedges or as a hearty filling in a soft kaiser roll with lettuce and tomato. For an appetizer or hors d'oeuvre: Hollow out cherry tomatoes and fill them with the crab salad. Top 1-inch thick slices of baguette or sourdough with the crab salad for crab bruschetta. This recipe serves 4 as a main course or 6-8 as an appetizer.

Summary:

• Calories: 410 kcal
• Fat: 41 g
• Protein: 2 g
• Carbs: 13 g
• Potassium: 271 mg
• Magnesium: 26 mg