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Chilled Corn and Crab Salad

A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.

  • Servings: 4
Chilled Corn and Crab Salad

Photography: Yunhee Kim

Source: Martha Stewart Living, September 2007


  • 2 tablespoons olive oil
  • 3 cups fresh corn kernels (from about 6 ears of corn)
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 2 tablespoons fresh lemon juice
  • Pinch of sugar
  • 1 teaspoon minced, seeded hot red chile, such as red Thai chile
  • 3 ounces lump crabmeat (about 3/4 cup)
  • 1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste


  1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.

  2. Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.

  3. Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

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