Charred and Herbed Corn Salad with Crab

1
whitetaildeer17 1

"My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!"

Ingredients

25 m servings 322 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
  2. Toss diced avocado with lemon juice in a separate bowl to avoid browning.
  3. Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
  4. Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.

Reviews

1

This recipe was OK. I am not a creative cook, so I followed the directions as written. I think the leeks and the garlic over powered the delicate crab. Probably won't make this again.