Crab & Corn Salad

4
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (219.7 g)
  • Calories 169.3
  • Total Fat - 6.2 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0.6 mg
  • Sodium - 121.9 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 2.4 g
  • Protein - 4.8 g
  • Calcium - 39.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.1 mg

Step 1

Put corn, paprika, cumin and lime juice in a blender and puree until smooth and then season, to taste.

Step 2

Toss crab meat, carrot, onion, garlic, watercress, dill and pine nuts in a large bowl and season with salt.

Step 3

Spread corn mixture on plates, top with crab mixture, then drizzle with oil.

Tips & Variations


No special items needed.

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