Summer Crab Salad
Ingredients
Dressing
- 1 tablespoon whole-grain mustard
- 1 small clove garlic, peeled, minced, and mashed
- ½ teaspoon lemon zest
- juice of 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon granulated sugar
- 3 tablespoons extra-virgin olive oil
Salad
- 1 pound lump crab meat, picked through for shells
- ¼ cup red bell pepper, small dice
- ¼ cup English cucumber, small dice
- ¼ cup fresh corn kernels (or yellow bell pepper, small dice)
- 1–2 tablespoons red onion, minced
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh mint, minced
- 1 tablespoon fresh parsley, minced
- 1 small jalapeno, seeded and minced (optional)
Instructions
- Combine dressing ingredients in small bowl and whisk until combined. Set aside. In a large mixing bowl, add crab, bell pepper, cucumber, corn, onion, herbs, and jalapeno (if using). Add dressing, stir gently to combine, and refrigerate until ready to serve. Serve with crusty bread or crostini, or with mixed greens as a salad.
