The Recipe Bank

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Fresh Summer Crab Salad

Fresh Summer Crab Salad


1/2 pound of lump crab meat
6 ears of sweet corn, steamed and cut off the cob
2 ripe local tomatoes,chopped
1/2 cup of fresh basil,finely chopped
4 Tbsp. rice wine vinegar
3 Tbsp. canola oil
Salt and Pepper to taste


Pick through the crab to remove shell and cartilage. Set aside. Mix the corn, tomatoes, basil, vinegar, salt and pepper in a medium sized bowl. Add the crab, stirring gently to preserve the lumps. Best if served immediately. Refrigerate leftovers


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