Best Chilled Corn And Crab Salad Recipes

Chilled Corn and Crab Salad image

Provided by Martha Stewart

Number Of Ingredients 10

2 tablespoons olive oil
3 cups fresh corn kernels (from about 6 ears of corn)
1 small red onion, finely chopped (about 1/2 cup)
2 tablespoons fresh lemon juice
Pinch of sugar
1 teaspoon minced, seeded hot red chile, such as red Thai chile
3 ounces lump crabmeat (about 3/4 cup)
1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish
1/2 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

Nutrition Facts : Calories 200 g, Cholesterol 24 g, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 243 g

Chilled Sweet Corn Broth with Crab and Avocado Salad image

Provided by Food Network

Categories main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 20

1/4 cup olive oil
1 cup finely chopped white onion
1/2 cup finely chopped celery
4 ears fresh corn, kernels removed (about 2 cups kernels)
4 sprigs fresh thyme
4 1/2 cups water
Salt and freshly ground pepper
Salt and freshly ground pepper
Crab and Avocado Salad, recipe follows
Chopped fresh chives, for garnish
Freshly ground white pepper, for garnish
Extra-virgin olive oil, for garnish
2 oranges, juiced
1 lime, juiced
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground white pepper
Salt and freshly ground white pepper
1 pound jumbo lump or lump crabmeat, flaked
3 avocados, peeled, coarsely chopped

Steps:

Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.

CHILLED SWEET CORN SOUP WITH CRAB AND AVOCADO SALAD image

Yield 4 servings

Number Of Ingredients 15

Corn Soup:
2 T olive oil
1 medium white onion, finely chopped
1/2 C finely chopped celery
5 C (or more) water
3 1/2 C fresh corn kernels (cut from about 4 large ears)
4 large fresh thyme sprigs (about 1/4 C loosely packed sprigs)
Crab and Avocado Salad:
1/2 C fresh orange juice
1/4 C extra-virgin olive oil, plus additional for drizzling
1 1/2 T fresh lime juice
1 1/2 T fresh lemon juice
1 pound lumb crabmeat, flaked slightly
2 avocados, pitted, peeled, cut into 1/2-inch cubs (about 2 cups
2 T chopped fresh chives

Steps:

For Corn Soup: Heat oil in heavy large saucepan over medium heat. Add onion and celery; sprinkle with salt and pepper and saute until amost tender, about 5 minutes. Add 5 C water, corn and thyme sprigs. Bring to a boil; reduce heat to medium-low, and simmer until corn is very tender, about 25 minutes. Cool slightly. Discard thyme. Working in batches, puree soup in blender until smooth. Pour soup through strainer set over large bowl, pressing on solides in strainer to release liquid. Discard solids in strainer. Thin with more water by 1/4 cupfuls, if desired. Season qith salt and pepper. Cover and chill until cold, about 4 minutes. For Crab and Avocado Salad: Whisk orange juic, 1/4 cup extra-virgin olive oil, lime and lemon juice in large bowl. Fold crab and avocados into dressing. Season with salt and pepper. Mound salad in center of bowls. Ladle soup around salad, dividing equally. Sprinkle with chives, drizzle with extra-virigin olive oil, and serve.