Summer Corn & Crab Salad with honey citrus dressing

Summer Corn & Crab Salad with Honey Citrus DressingPublished in Carolina Country Magazine June 2019

This heat wave has just gotten outta control!  Got no time nor inclination to cook anything… and for those who want to join me in that boycott, here’s a light and fresh salad for you to enjoy… nice and cold, on a sweltering hot day!  Pick up some fresh sweet summer corn from your local farmers market and the best crab you can get your hands on… and fix yourself this salad.  I’m pretty sure you’ll be glad you did.
Tasty Tip… If you shop at Savory Spice Shop, I recommend adding some of my favorite Cali Citrus Rub to this salad (you can order online too).  

 

TIP:  Does your corn fly here, there and everywhere when cutting off the cob?  Just sit the cob like this on your bundt pan, slice, and it will fall right into the pan for easy gathering.

 

Cutting corn off the cob
Cut your corn off the cob right into a bundt pan to keep it “confined!”

This recipe created for and published in Carolina Country Magazine June 2019  © (copyrighted)
Propping/styling and photography by
Wendy Perry

Carolina Country Magazine Contributing Recipes Editor

Be sure to visit (and share) my online stores:
Aunt Dee Dee’s Kitchen …my unique seasonings (including salt-free), kitchen doodads & more!

Rada Knives and Kitchen Tools  USA made budget-friendly cutlery (great for gifting)
Watkins 1868 Store. Did your mama and grandma buy from “the Watkins Man?” The best vanilla…

Credentials @ LinkedIn

Disclosure:  I only recommend products here I use myself. I may receive a small commission from affiliate links on this or other posts on this web site at no additional costs to you.

CLICK HERE TO SUBSCRIBE TO MY TABLE SCRAPS NEWSLETTER!

Find me on social media:
Wendy’s HOME EConomics! Page on FB    @culinaryadventuristwendy on IG
Aunt Dee Dee’s Kitchen Page on FB      

@auntdeedeeskitchen on IG

Summer Corn & Crab Salad with Honey-Citrus Dressing

Cut fresh off the cob, locally grown corn can be used in so many delicious ways. Enjoy this no-cook salad with some sweet NC crab. Exact measurements not necessary! Feel free to toss in any other fresh veggies you have on hand.
Course: Brunch, Dressings, Main Course, Salad
Cuisine: American, Farmers Market, Garden Goodies, No Cook, North Carolina Goodies, Summer Food
Servings: 4
Author: Wendy Perry

Ingredients

Honey Citrus Dressing

  • cup honey
  • cup oil
  • 4 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • zest of 1 lemon, lime and orange
  • ½ teaspoon white pepper

Corn and Crab Salad

  • 4 cups fresh corn (about 6 ears) cut from cob
  • 1 small red onion, cut in slivers
  • 1 cup diced celery
  • 1 red bell pepper, chopped
  • several radishes, chopped
  • 1 cup chopped cilantro
  • 8 ounces more more! fresh crabmeat

Instructions

  • Whisk all dressing ingredients and set aside.
  • Stir all ingredients together with dressing. Gently fold in crab. Chill for at least an hour or two for flavors to meld.

Notes

Tasty Tip... If you shop at Savory Spice Shop, I recommend adding in some of my favorite Cali Citrus Rub to this salad (you can order online too).  

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

Related Post:

Wendy’s Deviled Crab Carteret

Being able to use any type of crabmeat makes this recipe budget-friendly. Use fresh NC crab when possible. Wonder why it’s called “deviled” crab? Because of the heat!

Read More »
spring strawberry slaw

Spring Strawberry Slaw with honey citrus dressing

We know spring has arrived when we see strawberry fields opening all around! Stop by your local farm and get some to make my citrusy fresh strawberry slaw, great to serve alongside all sorts of things, especially my deviled crab.

Read More »
Scroll to Top

don't miss out on table gossip....

subscribe to my fun newsletter!