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Crab and Corn Salad

Servings = 4 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2, 3.

This recipe keeps for up to about 48 hours in the refrigerator.

Serve with a 2 ounce sourdough or whole wheat roll.

spray olive oil
2 ears yellow or white corn
1 large shallot
1/2 red bell pepper
1 lb lump crabmeat
1 lemon
2 Tbsp olive oil
1/2 tsp salt
fresh ground black pepper
2 Tbsp fresh thyme leaves
lettuce leaves for garnish

Place a medium non-stick skillet over medium-high heat. Spray the pan lightly with olive oil and add the corn. Cook, tossing frequently, until the corn just begins to turn brown. Remove and place in a bowl. Place the bowl in the refrigerator to chill.

Mince the shallot and dice the pepper. Place the shallot, pepper, crabmeat, lemon juice, olive oil, salt, pepper and thyme in a medium mixing bowl. Add the chilled corn.

Gently fold the ingredients together and then chill the salad. Serve with lettuce leaves as garnish.

Nutrition Facts

Serving size: about 1 1/2 cups | Servings 4

Calories 240 | Calories from Fat 78

Amount Per Serving (% Daily Value)

Total Fat 9g (14%) | Saturated Fat 1g (7%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 87 mg (29 %) | Sodium 631 mg (26 %)

Total Carbohydrates 20g (7%) | Sugars 4g

Dietary Fiber 3g (10%) | Protein 23g

Vitamin A 33% | Vitamin C 124 % | Calcium 11% | Iron 10%

Vitamin K 6 mcg  | Potassium  665 mg | Magnesium  66 mg

 
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