Best 2 Chilled Corn And Crab Salad Recipes

Indulge in a refreshing and delectable chilled corn and crab salad, a perfect dish for summer gatherings or light meals. This salad combines the sweetness of corn, the delicate flavor of crab meat, and a symphony of fresh vegetables, all tossed in a zesty dressing. With its vibrant colors and delightful textures, this salad is a feast for the eyes and the palate.

In addition to the main recipe, this article offers a collection of variations to cater to different tastes and dietary preferences. For a vegetarian delight, try the Chilled Corn and Avocado Salad, where creamy avocado replaces the crab, creating a harmonious blend of flavors. If you prefer a gluten-free option, the Chilled Corn and Crab Salad with Quinoa provides a wholesome and satisfying meal.

For those who enjoy a spicy kick, the Chilled Corn and Crab Salad with Jalapeño adds a touch of heat to balance the sweetness of the corn and crab. And for a tangy twist, the Chilled Corn and Crab Salad with Lemon-Dill Dressing introduces a burst of citrusy brightness.

No matter your preference, this article has a chilled corn and crab salad recipe that will tantalize your taste buds and leave you craving more. So, gather your ingredients, prepare your palate, and embark on a culinary journey that celebrates the bounty of summer flavors.

Here are our top 2 tried and tested recipes!

CHILLED CORN AND CRAB SALAD

Chilled Corn and Crab Salad image

A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 cups fresh corn kernels (from about 6 ears of corn)
1 small red onion, finely chopped (about 1/2 cup)
2 tablespoons fresh lemon juice
Pinch of sugar
1 teaspoon minced, seeded hot red chile, such as red Thai chile
3 ounces lump crabmeat (about 3/4 cup)
1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish
1/2 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
Combine corn-onion mixture, chile, 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.

Nutrition Facts : Calories 200 g, Cholesterol 24 g, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 243 g

CHILLED SWEET CORN BROTH WITH CRAB AND AVOCADO SALAD

Chilled Sweet Corn Broth with Crab and Avocado Salad image

Provided by Food Network

Categories main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
1 cup finely chopped white onion
1/2 cup finely chopped celery
4 ears fresh corn, kernels removed (about 2 cups kernels)
4 sprigs fresh thyme
4 1/2 cups water
Salt and freshly ground pepper
Salt and freshly ground pepper
Crab and Avocado Salad, recipe follows
Chopped fresh chives, for garnish
Freshly ground white pepper, for garnish
Extra-virgin olive oil, for garnish
2 oranges, juiced
1 lime, juiced
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground white pepper
Salt and freshly ground white pepper
1 pound jumbo lump or lump crabmeat, flaked
3 avocados, peeled, coarsely chopped

Steps:

Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.

Tips:

For the freshest corn, use ears that are still in their husks. Remove the husks just before cooking.
If you don't have fresh corn, you can use frozen corn kernels. Just be sure to thaw them before using.
For a more intense crab flavor, use fresh crab meat. However, canned crab meat can also be used.
Be sure to chill the salad for at least 30 minutes before serving. This will allow the flavors to meld and the salad to become more refreshing.
Serve the salad with your favorite crackers, bread, or vegetables.

Conclusion:

This chilled corn and crab salad is a delicious and refreshing summer dish. It's perfect for potlucks, picnics, or any other gathering. With its simple ingredients and easy preparation, this salad is sure to be a hit with everyone who tries it.