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Summer Sweet Corn Crab Salad Recipe

Summer Sweet Corn Crab Salad

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: American



2 cups sweet corn, cooked and cut from the cob (you can also use frozen but thaw first)

1/4 cup each red, orange, and yellow bell pepper seeded and diced

3 green onions thinly sliced 

 1 jalapeño, seeded and minced

1 pound crab meat (I used imitation)


2 cloves garlic, minced 

1 tablespoon coarse-grain dijon mustard

Zest and juice of one lemon

1 teaspoon white wine 

4 tablespoons olive oil

1/4 teaspoon pepper

1/2 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh mint, chopped


In a large mixing bowl, place corn, peppers, green onions, jalapeño, and crab meat. Toss to combine

In a small food processor or bowl, add the garlic, mustard, lemon zest and juice, vinegar, olive oil, pepper, salt, and fresh herbs. Whisk until combined.

Pour dressing over the crab mixture and toss until salad is well dressed. Serve on a bed of mixed greens.

Keywords: sweet corn, crab, sweet peppers, green onion, jalapeño, light, no-cook, easy, summer