Dressing
Mix together the mayonnaise, chilli sauce, lemon juice, horseradish and cayenne. Season with salt and pepper. Set aside.
Salad
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.
Ingredients
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
Procedure
Salad
- 2 large ears of corn, husked
- 8 Ounces 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