Corn and Crab Salad

Corn and Crab Salad

  • Preparation 25 min
  • Cooking 7 min
  • Servings 6

These are niblets you’ll want to nibble on all night! Taking the corn off the cob and putting it in a glass makes for a gleaming show of colours. We treated the snow crab claw as a garnish—a little pop of pink under the white crumble of queso fresco (a mild, fresh cheese) or feta.

Featured in RICARDO Magazine SUMMER 2018 (p. 81)
  • Nut-free
  • Gluten-free



    • 6 to 8 ears of corn, blanched and kernels removed (for a total of 6 cups/900 g of kernels)
    • 3 tbsp (45 ml) vegetable oil
    • 4 green onions, thinly sliced
    • 1/4 cup (60 ml) mayonnaise
    • 1/2 tsp ground chipotle pepper or smoked paprika
    • 3/4 lb (340 g) snow crab claws, shelled
    • 3 tbsp queso fresco or crumbled feta cheese
    • Lime wedges, to taste


Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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