Cindy's Table - Everyday To Gourmet on NBC CT

Crab, Corn, Tomato and Arugula Salad
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corn and crab salad


  • 2 teaspoons grated lemon rind
  • 2 lemons
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon raw organic honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup fresh corn kernels or frozen, thawed
  • 1/4 cup thinly sliced basil leaves
  • 2 tablespoons finely chopped red onion
  • 4 cups fresh baby arugula
  • 1 pound lump crabmeat, shell pieces removed
  • 2 cups cherry tomatoes, halved


  1. In a large bowl add in lemon rind, lemon juice then start whisking as you add in olive oil, honey, dijon mustard, salt and pepper until combined well.
  2. Add in corn, basil leaves and red onion then incorporate into the dressing.
  3. In a large platter layer baby arugula then top with crap meat and tomatoes.
  4. With a large spoon add the dressing with corn and onions over the crab meat.
Cindy Barbieri
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