Charred and Herbed Corn Salad with Crab1 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 25 min
“My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!” - by whitetaildeer17
Original recipe yields 6 servings
- Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
- Toss diced avocado with lemon juice in a separate bowl to avoid browning.
- Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
- Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.
Amount Per Serving (6 total)
- 322 cal
- 22.5 g
- 22.6 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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...." See more"
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