Ingredients:

  • 1 pound fresh lump crab meat (preferably pasteurized)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup sweet corn (fresh or frozen, thawed)
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Chop the cherry tomatoes, cucumber, and red onion.
  2. In a large mixing bowl, mix the chopped vegetables with crab meat and sweet corn.
  3. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
  4. Pour the dressing over the crab and vegetable mixture. Gently toss to coat everything evenly.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Serve chilled on a platter, garnished with fresh dill.