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

Be the first to review
READY IN: 15mins
Recipe by WiGal

Best if made ahead so flavors meld. I serve ours with bread. Sometimes have added cooked barley. I used canned crab instead of the expensive stuff.

Ingredients Nutrition


  1. Combine dressing: zest, lemon juice, oil, honey, mustard, salt, and pepper in a cup, stir well, remove about 1/4 cup of dressing mixture and put into medium size bowl for salad for step 2. RESERVE rest of dressing for topping tomato/avocado mixture later for Step 4.
  2. Into medium sized bowl ( that you have the 1/4 cup of dressing), add the additional 3 tablespoons of lemon juice, corn, basil, bell pepper, onion, and crab; toss gently.
  3. Arrange 2 tomato slices and 1/4 avocado onto each of 4 plates.
  4. Drizzle about 1 teaspoon of reserved dressing in cup over each tomato/avocado mixture.
  5. Divide corn and crab salad between plates.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a