A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.
Ingredients
- 12 oz lump crab meat
- 1 pint grape tomatoes, cut in half
- 1 hass avocado, diced
- 2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)
- 1 1/2 cups roasted corn kernels
- 1/3 cup chopped red onion
- 2 limes, juice of (or more to taste)
- 1 tsp olive oil
- 2 tbsp chopped cilantro
- salt and fresh pepper to taste
Directions
- In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
- Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn.
- Combine all the ingredients together, add cilantro and gently toss.
- Adjust lime juice, salt and pepper to taste.
