Warm Crabmeat Corn and Tomato Salad

Servings: 4

Thick chunks of crabmeat are woven among colorful summer produce for a perfect one-dish supper.



4 tablespoons olive oil

1 bunch green onion, finely chopped

8 cherry tomatoes

Kernels from 2 corn cobs

1 large cucumber, halved and sliced into rounds and then quarters

12 ounces jumbo lump crabmeat

2 teaspoons fresh lemon juice

3 tablespoons apple cider vinegar

8 cups baby spinach

[Click for larger image] 


In a medium skillet with Teflon™ non stick coating, heat the 1 tablespoon of oil and sauté the onions for 2 minutes over medium heat until golden brown. Add the tomatoes and corn and toss for 1 minute, just to coat and warm through; remove from the heat and stir in the cucumber and crabmeat. In a small bowl, mix remaining olive oil with the lemon juice and vinegar and season to taste with salt and pepper. Place the spinach in a serving bowl and add the skillet contents. Toss with the spinach and serve.

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