Summer Tomatoes, Corn, Crab and Avocado Salad
A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer. This is perfect to bring to a potluck, or you can halve the recipe for less servings. Fresh crab is always best but if that's not available near you, canned lump crab would do. For the corn, you can roast the corn on the grill, or if you are lucky enough to live near a Trader Joe's, they sell roasted frozen corn which is such a convenience. A good tip, if you make grilled corn on the cob often and have leftovers, cut it off the cob and freeze it! In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn.
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