12 steps, about 25 minutes start to finish.
Prepare the Corn: If using fresh corn, cut the kernels off the cob. If using frozen corn, ensure it's thawed.
Lightly sauté the corn kernels in a pan with a touch of olive oil until just tender and slightly golden, about 5 minutes. Let cool.
Make the Creamy Lemon-Dill Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), sour cream, lemon juice, lemon zest (if using), fresh dill, fresh parsley, olive oil, and Dijon mustard (if using).
Season with salt and freshly ground black pepper to taste.
Mix until smooth and creamy. If the dressing is too thick, you can thin it out with a little more lemon juice or water to reach your desired consistency.
Assemble the Salad: In a large bowl, combine the crab meat, cooled corn kernels, grape tomatoes, cucumber, and green onions (if using).
Drizzle the creamy lemon-dill dressing over the crab and corn mixture and toss gently to coat everything evenly.
Prepare the Salad Greens: In a separate large bowl, toss the salad greens with a small amount of the creamy dressing to lightly coat the leaves.
Combine and Serve: Divide the dressed salad greens among four plates.
Spoon the crab and corn mixture on top of the salad greens on each plate.
Drizzle any remaining creamy dressing over the salads, if desired.
Garnish with additional dill or parsley, and serve immediately.
“Dress the greens with just enough to coat and keep them separate from the crab mixture until you plate. Toss it all together too early and the greens wilt into the dressing before anyone sits down.”
