She Crab And Corn Salad 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

CORN AND CRAB SALAD

Corn and Crab Salad image

Corn salad has become very popular for last years. It is very easy to make, will bring pleasure to you and your kids as well.

Provided by Witch Doctor

Categories Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 1/2 ounces canned sweet corn
8 1/2 ounces imitation crab sticks
5 hard-boiled eggs
7 ounces mayonnaise
salt, to taste

Steps:

Chop boiled eggs and crab sticks.
Add corn and salt.
Stir mayonnaise into the salad.
Mix the salad and refrigerate for 30 minutes.

HOT CRAB AND CORN DIP

Hot Crab and Corn Dip image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter, at room temperature
1 small shallot, chopped
2 cups frozen fire-roasted corn, thawed
1 red jalapeno pepper, seeded and chopped
2 tablespoons sherry or dry white wine
Kosher salt and freshly ground pepper
8 ounces lump crabmeat, picked through
1 1/2 cups grated monterey jack cheese (about 6 ounces)
3/4 cup sour cream
1 cup crushed butter crackers (such as Ritz; about 20 crackers)
1/4 cup grated sharp white cheddar cheese
2 tablespoons finely chopped fresh chives
1 teaspoon Old Bay Seasoning

Steps:

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
Serve with butter crackers or sliced baguette.

CUCUMBER, CORN, AND CRAB SALAD

Cucumber, Corn, and Crab Salad image

We serve this Cucumber, Corn, and Crab Salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens for a summer meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice
Coarse salt
1 pound jumbo lump crabmeat, picked over and rinsed
2 ears corn, kernels cut from cob
1/2 small red onion, finely diced
1 avocado, peeled, pitted, and cut into 1/4-inch dice
Cucumber Vinaigrette
Freshly ground pepper

Steps:

Sprinkle cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in refrigerator 30 minutes. Rinse and drain well; discarding liquid.
Combine crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in refrigerator until ready to serve.

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