Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

By Shelly17

The tart dressing constrasts with the sweet corn, tomatoes, and crab. Serve with lemon wedge, if desired. Pair it with cucumber soup or a grilled sandwich.

Ingredients

• 1 Tbsp. grated lemon rind
• 5 Tbsp. fresh lemon juice, divided
• 1 Tbsp. extra virgin olive oil
• 1 tsp. honey
• 1/2 tsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 Tbsp. finley chopped red onion
• 1 lb. lump crabmeat, shell pieces removed
• 8 (1/4 inch thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. Combine rind, 3 Tbsp. juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 Tbsp. juice mixture. Add remaining 2 Tbsp. juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 tsp. reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.