Cucumber, Corn, and Crab Salad Recipe

Name: Cucumber, Corn, and Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice; Coarse salt; 1 pound jumbo lump crabmeat, picked over and rinsed; 2 ears corn, kernels cut from cobs; 1/2 small red onion, finely diced; 1 avocado, peeled, pitted, and cut into 1/4-inch dice; Cucumber Vinaigrette (recipe follows); Freshly ground pepper; 1/2 cucumber, peeled and seeded; 2 tablespoons sherry vinegar; 2 tablespoons Dijon mustard; 1 tablespoon chopped fresh tarragon; 1/2 cup grapeseed oil; Coarse salt and freshly ground pepper; (makes about 1 cup)

Servings: persons

1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice
Coarse salt
1 pound jumbo lump crabmeat, picked over and rinsed
2 ears corn, kernels cut from cobs
1/2 small red onion, finely diced
1 avocado, peeled, pitted, and cut into 1/4-inch dice
Cucumber Vinaigrette (recipe follows)
Freshly ground pepper
1/2 cucumber, peeled and seeded
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 cup grapeseed oil
Coarse salt and freshly ground pepper
(makes about 1 cup)

1
Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl.
2
Cover with plastic wrap, and place in the refrigerator 30 minutes.
3
Rinse and drain well; discard the liquid.
4
Combine the crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine.
5
Season with salt and pepper.
6
Store in an airtight container in the refrigerator until ready to serve.
7
Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth.
8
With the machine running, drizzle in the grapeseed oil; process until emulsified.
9
Season with salt and pepper.
10
Refrigerate, covered, up to 2 days.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice, Coarse salt, 1 pound jumbo lump crabmeat, picked over and rinsed, 2 ears corn, kernels cut from cobs, and more.

Yes, Cucumber, Corn, and Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cucumber, Corn, and Crab Salad

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