Chef John Folse’s Cookbook: Quick Tips for Cheaper Crab Meat

Cut down the cost of your crab meat with these quick tips!


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Prep Time: 30 Minutes

Yields: 4 Servings

Are you looking for a cool and healthy salad for summertime? Well, look no more! This salad will be a palate pleaser for the whole family.


1 pound lump crabmeat

2 ears corn on the cob, grilled

8 (¼-inch) slices heirloom or beefsteak tomatoes

2 cups yellow or multicolored cherry tomatoes, halved

1 tbsp lemon zest

5 tbsps lemon juice, divided

1 tbsp extra-virgin olive oil

1 tbsp honey

½ tsp Dijon mustard

¼ tsp salt

⅛ tsp ground black pepper

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

2 tbsps minced red onion

¼ cup thinly sliced fresh basil leaves

2 tbsps minced fresh tarragon leaves



Slice corn kernels from cob and set aside, discarding cob. In a large mixing bowl, whisk together lemon zest, 3 tablespoons lemon juice, olive oil, honey, Dijon mustard, salt and black pepper. In a small bowl, reserve 1½ tablespoons dressing mixture and set aside. Add corn kernels, bell peppers, red onion remaining 2 tablespoons lemon juice, basil and tarragon to remaining dressing, tossing gently to coat. Gently fold in crabmeat. To serve, arrange 2 tomato slices and ½ cup cherry tomatoes on each plate. Drizzle 1 teaspoon reserved dressing mixture over each serving then top with an equal portion of crab and corn mixture. Enjoy.

Recipe courtesy of Chef John Folse