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Charred and Herbed Corn Salad with Crab

whitetaildeer17

"My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!"
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Ingredients

25 m servings 322 cals
Original recipe yields 6 servings

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Directions

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  1. Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
  2. Toss diced avocado with lemon juice in a separate bowl to avoid browning.
  3. Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
  4. Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.

Nutrition Facts


Per Serving: 322 calories; 22.5 g fat; 22.6 g carbohydrates; 13.2 g protein; 31 mg cholesterol; 567 mg sodium. Full nutrition

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Reviews

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This recipe was OK. I am not a creative cook, so I followed the directions as written. I think the leeks and the garlic over powered the delicate crab. Probably won't make this again.