Reviews Add Rating & Review
Back to Cucumber, Corn, and Crab Salad All Reviews for Cucumber, Corn, and Crab Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cucumber, Corn, and Crab Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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
Gallery Cucumber, Corn, and Crab Salad
Recipe Summary Servings: 8
Gallery
Cucumber, Corn, and Crab Salad
Cucumber, Corn, and Crab Salad
Cucumber, Corn, and Crab Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
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 cob 1/2 small red onion, finely diced 1 avocado, peeled, pitted, and cut into 1/4-inch dice Cucumber Vinaigrette Freshly ground pepper
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cucumber, Corn, and Crab Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cucumber, Corn, and Crab Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
