Words can’t describe how delicious this salad is. You just have to taste it!
Certain foods taste really good on their own, but they become even more exquisite when paired with something else. Think peanut butter and jelly, eggs and bacon, or ham and Swiss cheese. These are classic pairings, but we’d like to add crab and corn to the list, too. It may sound strange at first, but our Crab and Corn Salad is a match made in heaven. While the textures are contrasting, you’ll find the flavors are very complementary. After all, they’re both sweet and completely delicious!
Why We Love Crab
Crab is often thought of as a special treat. Most of us don’t get to eat it all the time because of its price and the perceived difficulty in preparing it. For many of us, this means that we usually only eat it when we go out to our favorite seafood restaurant. If that sounds like you, it’s time to make a change!
The first thing to love about crab is its soft and delicate meat. It has a delightfully sweet and satisfying flavor. In addition to flavor, crab is also considered high-protein, low-carb, and low-fat. That makes it an excellent choice for weight loss and muscle-toning. Crab is rich in nutrients like vitamin B12 and folate, and it’s a great source of calcium, phosphorus, potassium, and zinc. This combination of vitamins and minerals increases the production of red blood cells and energy, promotes bone health, optimal organ function, and even helps maintain and repair your muscles!
Finally, working with crab is easier than most people think. All you have to do is boil it for about five minutes per pound! Of course, you can also buy it pre-cooked and pre-shelled at your local supermarket, too.
Let’s Talk Flavor-Combos
To complement the sweetness of the crab and corn, we need to spice things up a bit — quite literally. So we add in fresno chili, which has a slightly fruity, somewhat smoky taste with about the same spice as a jalapeno. We also use finely chopped green bell pepper and green onion to add grassy and mildly bitter notes.
When it comes to spices, chili powder contributes a moderately hot and savory taste, while the cumin adds a warm and earthy aroma. Lastly, the fresh cilantro, navel orange, and lime add a wonderful, citrusy layer of flavor. Put it all together, and it’s incredible!
On a side note, feel free to use roasted or grilled corn when making this recipe.
How to Best Enjoy this Crab and Corn Salad
Honestly, I wouldn’t blame you if you just wanted to dive right in with nothing but a spoon. That said, there are plenty of delicious ways to serve this recipe!
For a main course, serve this Crab and Corn Salad over a bed of fresh lettuce, on a kaiser roll, with a side of fresh pineapple slices, or inside pitas, lettuce cups, or avocado halves. For an appetizer or snack, you can serve it as a dip for tortilla chips or crostini.
One thing is for certain. No matter which serving option you choose, it’s going to taste fantastic. Enjoy!
- 8 ounces crab meat
- 8 ounces corn kernels
- 1 fresno chili sliced thin
- 1/4 cup green bell pepper chopped fine
- 1/4 cup green onion chopped fine
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin ground
- 2 tablespoon cilantro fresh, chopped
- 1 navel orange juiced and zested
- 1 lime juiced and zested
SmartPoints (Freestyle): 2
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