Golden Crab Salad

Submitted by: Roy Harland

California golden raisins with crab and corn in a classic dressing.




    • 1/2 cup mayonnaise
    • 1/2 cup ketchup-based chilli sauce
    • 1 tablespoon lemon juice
    • 2 teaspoons fresh or prepared horseradish
    • 1/4 teaspoon cayenne pepper, optional
    • Kosher or sea salt and freshly ground pepper


    • 2 large ears of corn, husked
    • 8 ounce Dungeness or lump crabmeat
    • 1 tablespoon minced fresh chives
    • 1/3 cup California golden raisins
    • Kosher or sea salt and freshly ground pepper
    • 2 large ripe tomatoes, sliced into 1/4-inch rounds



    Mix together the mayonnaise, chilli sauce, lemon juice, horseradish and cayenne. Season with salt and pepper. Set aside.


    Bring about 2 quarts of salted water to boil in a saucepan. Meanwhile, using a sharp knife, cut the kernels from the corn cobs. Add to boiling water and boil the corn for 1 minute. Then test for tenderness. When tender, drain and rinse under cold running water and dry on paper towels.

    Gently squeeze excess moisture from the crabmeat and place in a mixing bowl. Toss with the corn, chives and the raisins. Fold in enough of the dressing to just moisten the crab and adjust the salt and pepper.

    Spread a coating of the dressing in the centers of 4 salad plates. Arrange tomato slices in overlapping circle around the dressing. Mound the crab mixture in the center and sprinkle with the remaining chives. Serve any remaining dressing on the side.

    Nutrition Facts Per Serving

    Calories 420 (50% from fat); Total Fat 24g (sat 3g, mono 7g, poly 13g, ); Cholesterol 55mg; Protein 17g; Carbohydrate 38g; (Dietary Fiber 4g; ); Iron 2mg; Sodium 850mg; Calcium 60mg;

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