Trouble With Toast

Recipe: Crab, Corn, and Tomato Salad with Lemon Basil Dressing | July 23, 2009

In these troubled economic times, many people–myself included–are trying to find ways to cut their food costs.  Eating out less is an obvious way to save money, but I’ve also been scanning the supermarket ads for the best sales and buying the essential non-perishables (in our house, that’s Diet Coke) in bulk.  This weekend, I will also make my triumphant return to Sunday morning coupon-clipping.

But sometimes, just sometimes, you need a splurge.  Not a big splurge, mind you.  Not a $200 per head restaurant splurge.  Just a little tasty treat to lift your spirits and remind you that everything’s gonna be alright.  Enter this recipe.  Lump crabmeat is a definite splurge, but a little goes a long way.  And when you combine it with such fabulous summer flavors as tomatoes, corn, and basil, you’ll forget the fact that you will have to eat ramen noodles for a day or two to make up for the cost.  😉

This recipe has it all–richness, complexity, acid, sweetness, you name it.  It is satisfying without being heavy, and the flavors just dance on your tongue.  I made four servings and we only ate two for dinner, so I packed the leftovers for lunch the next day to see how they would hold up.  Not too bad–the flavors were still great, but the veggies got a bit mushy from having bathed overnight in the dressing.

With some crusty bread, this was a perfect way to end a tough day and to remind us of all of the blessings in our lives.  Hope you enjoy!

  • 1  tablespoon  grated lemon rind
  • 5  tablespoons  fresh lemon juice, divided
  • 1  tablespoon  extravirgin olive oil
  • 1  teaspoon  honey
  • 1/2  teaspoon  Dijon mustard
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  cup  fresh corn kernels (about 2 ears)
  • 1/4  cup  thinly sliced basil leaves
  • 1/4  cup  chopped red bell pepper
  • 2  tablespoons  finely chopped red onion
  • 1  pound  lump crabmeat, shell pieces removed
  • 8  (1/4-inch-thick) slices ripe beefsteak tomato
  • 2  cups  cherry tomatoes, halved

Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Crab salad


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