Corn and Crab Salad

26th June, 2017 - Posted by ksenior - No Comments

This chilled, light recipe is great for summer. The Lekue Corn Cooker lets you to steam the corn quickly without heating up the entire kitchen and the Duralex Picardie Bowl allows you to see all of the salads beautiful colors.




2 ears of corn

1 red bell pepper seeded and finely diced

5 scallions thinly sliced on a diagonal

1 whole jalapeño, seeded and minced (if you don’t like the heat, only use half)

1 lb. crab meat


2 cloves garlic minced

1 tbsp. coarse grain Dijon mustard

Zest and juice of one lemon

1 tsp. white wine or rice wine vinegar

3 tbsp. olive oil

1/4 tsp. cracked pepper

1/2 tsp. kosher salt


Cook the corn in the microwave using the Lekue Corn Cooker. Wait for it to cool down a bit and cut the kernels from both ears of corn into a large bowl. Add the bell pepper, scallions and jalapeño. Toss to combine. Add the crab and toss to combine.

In a small bowl add the garlic, mustard, lemon zest and juice, vinegar, olive oil, pepper, salt and fresh herbs. Whisk until combined.

Pour dressing over the crab mixture and toss until salad is well dressed. Serve in a Duralex Picardie Bowl.

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