Chilled Corn and Crab Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another recipe from our great Martha!! So delicious, really enjoyable - Ingredients:
2 tablespoons olive oil |
2 teaspoons olive oil |
3 cups fresh corn kernels (about 6 ears of corn) |
1 small red onion, finely chopped (about 1/2 cup) |
2 tablespoons fresh lemon juice |
1 pinch sugar |
1 tablespoon minced seeded hot red chili pepper (such as red thai chili) |
3 ounces lump crabmeat (about 3/4 cup) |
1 tablespoon coarsely chopped fresh basil, plus more leaves (to garnish) |
1/2 teaspoon coarse salt |
fresh ground pepper, to taste |
Directions:
1. Heat 1 teaspoons oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onions. Let cool.
2. Whisk together lemon juice and sugar. Drizzle remaining tablespoons plus 2 teaspoons oil, whisking until combined.
3. Combine corn-onion mixture, chili, crabmeat, and basil Gently stir in lemon dressing, salt and pepper. Cover and refrigerate until chilled, at least 30 minutes (or up to 2 hours) Serve garnished with basil leaves.
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