"My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!" — whitetaildeer17
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corn, kernels cut from cob
leeks, white parts only, thinly sliced
avocados - peeled, pitted, and diced into 1-inch chunks
chopped fresh basil
chopped fresh tarragon
2 (6 ounce) cans
lump crabmeat, drained and flaked
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Charred and Herbed Corn Salad with Crab
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 203
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