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Corn and Crab Salad

Corn and Crab Salad


  • 4 ears white sweet corn, shucked

  • Zest and juice of 1 lemon

  • 1 tablespoon Champagne vinegar

  • 1 clove garlic, grated

  • 5 tablespoons olive oil

  • 1/2 pound jumbo lump crabmeat, picked through to remove bits of shell

  • A handful of Sun Gold tomatoes or other cherry tomatoes, halved

  • 1 English (seedless) cucumber, skin on, halved and sliced into half-moons

  • 1/4 cup pickled shallots

  • 1 avocado, diced

  • Salt

  • Freshly ground black pepper

  • Aleppo pepper

  • A handful of fresh basil leaves, torn into large pieces

  • Leaves of 1 branch fresh tarragon, torn into pieces


Bring a large pot of salted water to a boil. Blanch the corn for 2 minutes. Cut the kernels off the cob with a sharp knife. In a large serving bowl, combine the lemon zest and juice, vinegar and garlic and mix well, then whisk in the olive oil. Fold in the corn, crabmeat, tomatoes, cucumber, pickled shallots and avocado and carefully mix together. Season with salt, black pepper and Aleppo pepper and finish with the torn herbs. – From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing