Crab & Corn Salad


So, obviously not raw. But still pretty awesome. And perfect for summer and the end of corn season, though I’m hoping she sticks around a little longer. Very simple, quick and easy salad.


  • 1 pound fresh crab meat, picked over for bits of shell
  • 2 Tbsp. chives, minced
  • 1 each jalapeno, seeded and minced
  • 1 Cup corn kernels, fresh
  • 1 each lime, zest and juice of
  • 1 Tbsp. olive oil
  • ¼ Cup cilantro, chopped
  • ¼ Cup  crème fraiche
  • ½ tsp.   ghole grain mustard
  • salt & pepper to taste



  1. Heat the olive oil in a sauté pan over medium heat. Add the corn and jalapeno and cook for two minutes stirring. Spread the corn on to a plate and allow it to cool.
  2. When the corn is cool combine it with all of the other ingredients except the crab in a mixing bowl. Stir to combine. Gently fold in the crab meat and season to taste.


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