Best Cucumber Corn And Crab Salad Recipes

Cucumber, Corn, and Crab Salad image

Provided by Martha Stewart

Number Of Ingredients 8

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 cob
1/2 small red onion, finely diced
1 avocado, peeled, pitted, and cut into 1/4-inch dice
Cucumber Vinaigrette
Freshly ground pepper

Steps:

Sprinkle cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in refrigerator 30 minutes. Rinse and drain well; discarding liquid.
Combine 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 refrigerator until ready to serve.

Cucumber, Corn, and Crab Salad image

Yield serves 4 to 6

Number Of Ingredients 16

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)

Steps:

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.
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
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.