Hello, my name is Lauren and I’m a seafood addict.  I am especially afflicted with this addiction in the summer months.  So, to feed my addiction, I decided to make some crab salad this evening for dinner.  It was so delicious and satisfying that I thought that I would just share my recipe with you all.  I do have to admit that it is an adaptation of a recipe that I got from the June 2008 issue of Cooking Light but I changed it quite a bit tonight and made it much better in my opinion.

Crab, Corn, and Tomato Salad
1 Tbsp grated lemon rind
5 Tbsp lemon juice
1 Tbsp extra virgin olive oil
1 1/2 tsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 cups fresh corn kernels (about 2 ears)
1/4 cup basil, chiffonaded
1/2 cup Vidalia onion, finely chopped
2 cups cherry or grape tomatoes, cut in half
1 medium avocado, cubed
1 lb crab (you may use lump or special…. special is more affordable)

Combine the first seven ingredients through the black pepper and whisk the dressing together.

Add the remaining ingredients and fold them all together.  Serve immediately.  It serves 4 as a regular salad and 2 as a main entree salad.

Enjoy!