Crab Roll & Corn Salad

Crab Roll & Corn Salad

Makes 4
Prep 15 m
Chill 60 m



  1. 1 of 3 In a medium-size bowl, whisk together the mayonnaise, lemon juice and mustard. Stir in 1 tablespoon of the chives, tarragon, thyme, red pepper sauce, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add in the crab meat and the celery and combine gently. Cover and refrigerate for at least 1 hour.
  2. 2 of 3 In a medium-size bowl, stir together the corn, tomatoes, olive oil and the remaining chives, salt and pepper. Cover and refrigerate until ready to serve.
  3. 3 of 3 To serve, split the rolls and fill each with a generous 1/2 cup of the crab mixture. Serve immediately with the corn and tomato salad.


  1. 1 of 1 If desired, blanch the corn for 2 minutes. Allow to cool before removing the kernels.
Nutrition Information for Crab Roll & Corn Salad
Servings Per Recipe: 4
Per Serving: 2 g fiber, 24 g pro., 427 kcal cal., 911 mg sodium, 3 g sat. fat, 74 mg chol., 19 g Fat, total, 43 g carb.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/17/2019