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  • 4servings
  • 242calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) grated lemon rind

  2. 5 tablespoon(s) fresh lemon juice , divided

  3. 1 tablespoon(s) extra-virgin olive oil

  4. 1 teaspoon(s) honey

  5. 1/2 teaspoon(s) Dijon mustard

  6. 1/4 teaspoon(s) salt

  7. 1/8 teaspoon(s) freshly ground black pepper

  8. 1 cup(s) (about 2 ears) fresh corn kernels

  9. 1/4 cup(s) thinly sliced basil leaves

  10. 1/4 cup(s) chopped red bell pepper

  11. 2 tablespoon(s) finely chopped red onion

  12. 1 pound(s) lump crabmeat , shell pieces removed

  13. 8 slice(s) (1/4 inch thick each) ripe beefsteak tomato

  14. 2 cup(s) halved cherry tomatos

Instructions Jump to Ingredients ↑

  1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

  2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

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