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

Gallery

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.

    Advertisement
  • Toss diced avocado with lemon juice in a separate bowl to avoid browning.

  • Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.

  • Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.

Nutrition Facts

322 calories; protein 13.2g 26% DV; carbohydrates 22.6g 7% DV; fat 22.5g 35% DV; cholesterol 30.8mg 10% DV; sodium 566.9mg 23% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/01/2012
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. Read More
(4)
Advertisement