Name: Crab Roll & Corn Salad
Prep time: 15 min
Total time: 1 h 15 min
Ingredients: 6 tablespoons light mayonnaise; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 2 tablespoons snipped chives; 1 teaspoon chopped fresh tarragon; ½ teaspoon fresh lemon thyme or regular thyme; ¼ teaspoon red pepper sauce; ¼ teaspoon salt; ¼ teaspoon black pepper; 12 ounces crab meat or imitation crab meat (surimi); ½ cup finely diced celery; 2 cups fresh corn kernels, from 4 ears of corn, see note; 2 mediums tomatoes, seeds removed and diced; 2 tablespoons extra virgin olive oil; 4 hot dog rolls

Directions

Step 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.

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Step 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.
Step 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.

Note:

Step 4

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

Nutrition Facts

Per Serving:

427 calories; fat 19g; cholesterol 74mg; saturated fat 3g; carbohydrates 43g; insoluble fiber 2g; protein 24g; sodium 911mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts