• 17 Ratings

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



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.


17 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0