Recipe of the Month - May 2012

Crab, Corn & Tomato Salad with Lemon-Basil Dressing

WAC Fun Food Fact

Did you know?
Crab is a lean source of protein that is low in calories.  That makes it a great food to help keep hunger under control.  It is also relatively low in mercury.


  • 1 tablespoon grated lemon rind
  • 5 tablespoons fresh lemon juice, divided
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • teaspoon Dijon mustard
  • teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh corn kernels (about 2 ears)
  • cup thinly sliced basil leaves
  • cup chopped red bell pepper
  • 2 tablespoons finely chopped red onion
  • 1 pound lump crabmeat, shell pieces removed
  • 8 (1/4-inch-thick) slices ripe beefsteak tomato
  • 2 cups cherry tomatoes, halved


1.  Combine rind, 3 tablespoons juice, olive oil, honey, mustard, salt and pepper in a large bowl, stirring well with a whisk.
2.  Reserve 1 tablespoons juice mixture.  
3.  Add remaining 2 tablespoons juice, corn, basil leaves, bell pepper, onion, and crab meat to remaining juice mixture.
4.  Toss gently to coat.
5.  Arrange 2 tomato slices and cup cherry tomatoes on each of 4 plates.
6.  Drizzle about 1 teaspoon reserved juice mixture over each serving.
7.  Top each serving with 1 cup corn and crab mixture.

Serves 4

Nutritional Information:

Calories 242; Fat 5.6g (sat 0.6g); Protein 30g; carb 17.7g Fiber 3.6g; Chol 128mg; Iron 1.8mg; Sodium 613mg; Calcium 161mg

From Cooking Light