Cucumber, Corn, and Crab Salad

Name: Cucumber, Corn, and Crab Salad
Yield: serves 4 to 6
Ingredients: 1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice; Coarse salt; 1 pound jumbo lump crabmeat, picked over and rinsed; 2 ears corn, kernels cut from cobs; 1/2 small red onion, finely diced; 1 avocado, peeled, pitted, and cut into 1/4-inch dice; Cucumber Vinaigrette (recipe follows); Freshly ground pepper; 1/2 cucumber, peeled and seeded; 2 tablespoons sherry vinegar; 2 tablespoons Dijon mustard; 1 tablespoon chopped fresh tarragon; 1/2 cup grapeseed oil; Coarse salt and freshly ground pepper; (makes about 1 cup)

January 26, 2012

We serve this salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens.

Recipe information

Yield
serves 4 to 6

Ingredients

1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice

Coarse salt

1 pound jumbo lump crabmeat, picked over and rinsed

2 ears corn, kernels cut from cobs

1/2 small red onion, finely diced

1 avocado, peeled, pitted, and cut into 1/4-inch dice

Cucumber Vinaigrette (recipe follows)

Freshly ground pepper

Cucumber Vinaigrette

1/2 cucumber, peeled and seeded

2 tablespoons sherry vinegar

2 tablespoons Dijon mustard

1 tablespoon chopped fresh tarragon

1/2 cup grapeseed oil

Coarse salt and freshly ground pepper

(makes about 1 cup)

Preparation

Step 1
Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in the refrigerator 30 minutes. Rinse and drain well; discard the liquid.
Step 2
Combine the crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to serve.
Cucumber Vinaigrette
Step 3
Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Cucumber Vegetable Crab Shellfish Seafood Corn Avocado Main Dinner Lunch Dairy Free Gluten Free Easy Quick Weeknight Meals No-Cook Food Processor Summer Cookbooks

Recipe information

Ingredients

Cucumber Vinaigrette

Preparation

Step 1

Step 2

Cucumber Vinaigrette

Step 3

Recipe notes