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2007 FitFood Archive
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FitFood [Recipe of the Month]
July 2008
As summer begins Marylander's approach the hot months with a laid-back ease, and no self-respecting Marylander would ever discuss summer without mentioning steamed crabs, sweet corn and fresh tomatoes. Enjoy Maryland’s summer bounty with this refreshing salad.
Crab, Corn, and Tomato Salad
Serves 4
Ingredients:
1 tbsp grated lemon rind
5 tbsps fresh lemon juice, divided
1 tbsp extra virgin olive oil
1 tsp honey
½ tsp Dijon mustard
¼ tsp salt
1/8 tsp freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
¼ cup thinly sliced basil leaves
¼ cup chopped red bell pepper
2 tbsps finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 ripe beefsteak tomato cut in ¼-inch-thick slices
2 cups cherry tomatoes, halved
Instructions
- Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1½ tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
- Arrange 2 tomato slices and ½ cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
FitFood Archive
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