Crab & Corn Salad
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4
Servings
Servings
10m PT10M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #31584
March 09, 2019
Categories: Dinner, Lunch, Main Dish, Shellfish, Crab meat, Vegetables, Corn, Onions, Australian, Add it in the lunch box, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, Picnic, Weeknight Meals, Blender, No Eggs more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original recipe yields 4 servings
Ingredients
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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