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Crab and Corn Salad is a Refreshing Summer Dish.

Crab and Corn Salad is a delightful dish that combines the sweet flavors of fresh corn with the rich taste of crab meat, making it a perfect choice for summer gatherings or a light lunch.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Crab meat
  • 1 cup Corn kernels (fresh or canned)
  • 1/4 cup Red onion, finely chopped
  • 1/4 cup Mayonnaise
  • 1 tablespoon Lemon juice
  • Salt to taste
  • Pepper to taste

Instructions

  1. Prepare all your ingredients. If using fresh corn, boil it for 5-7 minutes until tender, then let it cool. If using canned corn, drain and rinse it. Finely chop the red onion and break the crab meat into smaller pieces if necessary.
  2. In a large mixing bowl, combine the mayonnaise and lemon juice, stirring until well mixed.
  3. Gently fold in the crab meat, corn kernels, and chopped red onion into the mayo mixture. Season with salt and pepper to taste.
  4. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • For best flavor, consume within 1-2 days.
  • Consider preparing ingredients separately if making ahead of time.
  • Author: Sarah Thompson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 3 g
  • Sodium: 300 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 50 mg

Keywords: Crab Salad, Corn Salad, Summer Salad, Seafood Salad