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This Crab Salad recipe is a bright and tasty salad loaded with corn, tomatoes, and crab meat for added protein. Tossed in with a delicious zesty honey mustard dressing, it will be perfect as a side dish for your next barbeque. Have this summer corn salad ready in just 20 minutes!
This crab corn salad is a quick and delicious fresh summer salad that’s so easy to make and loaded with flavor. A crowd-pleasing salad that’s always a winner and works well as a side dish or simply enjoy it as is for a light lunch. It takes just about 20 minutes to get it ready to go. Great for preparing ahead so you can allow it to sit for 30 minutes in the fridge to allow the flavors to sink in.
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Ingredients you will need
Below is a list of ingredients you will need to make this refreshing salad. Full measurements are listed further down in the recipe card.
- Lemon juice and zest
- Extra virgin olive oil
- Honey
- Dijon mustard
- Kosher salt and pepper
- Corn kernels (about 2 ears)
- Fresh basil leaves
- Yellow bell pepper
- Red onion
- Crabmeat
- Cherry or grape tomatoes
How to make crab corn salad
- Make the dressing: In a mixing bowl, combine lemon zest, lemon juice, oil, honey, and Dijon mustard. Mix until well combined. Season with some salt and pepper, whisk again and set aside.
- Prep and cut the salad ingredients: Thinly slice the basil leaves and chop the pepper and onion. Cut the tomatoes in quarters.
- Add the ingredients together: Now combine the corn, crabmeat, red pepper, onion, basil, and tomatoes to a large bowl.
- Add the dressing: Pour the dressing on top of the veggies and toss until well coated with a super delicious dressing. Garnish with fresh basil leaves.
- Cover the bowl with a cling film and refrigerate for at least 30 minutes to enhance the flavors.
- Serve: Toss the salad twice during the chilling process. Serve and enjoy!
Tips from my kitchen
- Lime will work in place of lemon.
- Feel free to double up on the crab meat or add shrimp as well.
- use maple syrup in place of honey if you like.
- Sometimes I like to swap the purple onions with white sweet onions.
- Swap the olive oil with avocado or grapeseed oil.
- To make this vegan or vegetarian, skip the crab meat and maple syrup.
Common questions
This salad will last for 3-4 days in the fridge. Because it has crab meat, we do not recommend storing it longer.
If you don’t have any fresh corn on the cob, try using frozen fresh corn or canned corn. I always love using fresh ingredients as much as we can, and it being summer and corn is in abundance, we recommend using fresh corn.
Absolutely! Cook some more shrimp and add them in for added protein.
Technically, yes. But I do not recommend freezing this tomato corn salad simple because things don’t taste as fresh and the tomatoes will come out quite soggy when thawed. You can freeze cooked corn, but depending on what is in your corn salad will determine whether it is wise to freeze.
Other salad recipes
- Avocado Cucumber Tomato Salad
- Mango Black Bean Salad Recipe
- Asian Chopped Chicken Salad
- Healthy Steak Salad
- Shrimp Avocado Salad
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! Also, I would love it if you shared it with friends and family.
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Crab Corn Tomato Salad
Ingredients
- 1 tablespoon lemon zest
- 5 tablespoons fresh lemon juice, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels, about 2 ears
- 1/4 cup basil leaves, thinly sliced
- 1/4 cup yellow bell pepper, chopped
- 2 tablespoons red onion, finely chopped
- 1 pound crabmeat, chopped
- 2 cups cherry or grape tomatoes, halved
Instructions
- In a mixing bowl, combine 1 tablespoon lemon zest, 5 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 1 teaspoon honey, and 1 teaspoon Dijon mustard. Mix until well combined.
- Season with 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, whisk again and set aside.
- Thinly slice the 1/4 cup basil leaves and chop the 1/4 cup yellow bell pepper and 2 tablespoons red onion. Cut the 2 cups cherry or grape tomatoes in quarters.
- Now combine the 1 cup fresh corn kernels, 1 pound crabmeat, red pepper, onion, basil, and tomatoes to a large bowl.
- Pour the dressing on top of the veggies and toss until well coated with a super delicious dressing. Garnish with fresh basil leaves.
- Cover the bowl with a cling film and refrigerate for at least 30 minutes to enhance the flavors. Toss the salad twice during the chilling process.
- Serve and enjoy!
Notes
- lime will work in place of lemon
- use maple syrup in place of honey
- in place of red onions, use sweet onions
- If you don’t have any olive oil, use avocado or grapeseed oil
- to make this vegan or vegetarian, skip the crab meat and maple syrup
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make, great tasting, fresh ingredients. This recipe is worth trying. Because there’s only two of us made half a recipe and it worked out fine, with just enough left over for her lunch the next day. Will be making this again, and again. Perhaps next time I will add some shrimp to it.
Adding shrimp sounds like a great idea