Fresh Summer Crab Salad

Fresh Summer Crab Salad

Ingredients:

1/2 pound of lump crab meat
6 ears of sweet corn, steamed and cut off the cob
2 ripe local tomatoes,chopped
1/2 cup of fresh basil,finely chopped
4 Tbsp. rice wine vinegar
3 Tbsp. canola oil
Salt and Pepper to taste

Preparation:

Pick through the crab to remove shell and cartilage. Set aside. Mix the corn, tomatoes, basil, vinegar, salt and pepper in a medium sized bowl. Add the crab, stirring gently to preserve the lumps. Best if served immediately. Refrigerate leftovers