Crab Roll & Corn Salad

The corn and tomato salad makes a colorful accompaniment to serve with these crab salad sandwiches. Surimi is an economical alternative to the crab meat.

Crab Roll & Corn Salad
Servings: 4 Prep 15 mins Chill At least 1 hr


  • 6 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons snipped chives
  • 1 teaspoon chopped fresh tarragon
  • 1/2 teaspoon fresh lemon thyme or regular thyme
  • 1/4 teaspoon red pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces crab meat or imitation crab meat (surimi)
  • 1/2 cup finely diced celery
  • 2 cups fresh corn kernels, from 4 ears of corn, see note
  • 2 medium tomatoes, seeds removed and diced
  • 2 tablespoons extra virgin olive oil
  • 4 hot dog rolls

Make It

1. In a medium-size bowl, whisk together the mayonnaise, lemon juice and mustard. Stir in 1 tablespoon of the chives, tarragon, thyme, red pepper sauce, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add in the crab meat and the celery and combine gently. Cover and refrigerate for at least 1 hour.

2. In a medium-size bowl, stir together the corn, tomatoes, olive oil and the remaining chives, salt and pepper. Cover and refrigerate until ready to serve.

3. To serve, split the rolls and fill each with a generous 1/2 cup of the crab mixture. Serve immediately with the corn and tomato salad.


4. If desired, blanch the corn for 2 minutes. Allow to cool before removing the kernels.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 427, Fat, total (g): 19, chol. (mg): 74, sat. fat (g): 3, carb. (g): 43, fiber (g): 2, pro. (g): 24, sodium (mg): 911, Percent Daily Values are based on a 2,000 calorie diet.