Today Show: Crab, Corn & Tomato Salad Recipe with Lemon-Basil Dressing

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Kathie Lee & Hoda: Allison Fishman Interview

If you do not have time to slave over a hot oven every night and you want something easy and healthy, this is for you: No-Cook Meals. Kathie Lee Gifford and Hoda Kotb welcomed Allison Fishman, Contributing Editor for Cooking Light magazine, to The Today Show kitchen, as she shared a Crab, Corn and Tomato Salad Recipe with Lemon-Basil Dressing.

No oven is required for these easy meals, so during these hot times we have had it is a perfect recipe for the summer heat. Also, if you enjoy this recipe from Allison Fishman, you can check out Allison Fishman’s recipes for Chicken and Guacamole Tostadas and White Bean and Roasted Chicken Salad. All of Fishman’s recipes require no oven and can be made very easily and perfect for you and your children to cook together!

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Allison Fishman: Crab, Corn and Tomato Salad Recipe with Lemon-Basil Dressing

Today Show: Crab, Corn & Tomato Salad with Lemon-Basil Dressing Recipe

Kathie Lee Gifford and Hoda Kotb talked with Allison Fishman who shared a Crab, Corn and Tomato Salad with Lemon-Basil Dressing Recipe.

Ingredients

  • 1 tablespoon grated lemon rind
  • 5 tablespoons fresh lemon juice, divided
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/4 cup thinly sliced basil leaves
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons finely chopped red onion
  • 1 pound lump crabmeat, shell pieces removed
  • 8 (1/4-inch-thick) slices ripe beefsteak tomato
  • 2 cups cherry tomatoes, halved

Directions

  1. In a large bowl, combine the lemon rind, three tablespoons lemon juice, extra virgin olive oil, honey, Dijon mustard, salt and black pepper.
  2. Stir well with a whisk
  3. Reserve 1 1/2 tablespoons lemon juice mixture
  4. Add remaining 2 tablespoons juice, corn, basil leaves, red bell peppers, red onion and crabmeat to remaining juice mixture
  5. Toss gently to coat
  6. Arrange two tomato slices and half cup cherry tomatoes on each of four plates
  7. Drizzle about one teaspoon reserved juice mixture over each serving
  8. Top each serving with one cup corn and crab mixture

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