Light Crab and Avocado Summer Salad

Every summer, at least once, I need crab in my life. Being in the DC area, things get a little contentious surrounding crab (Are they Maryland crabs or are they Chesapeake Virginia crabs? Read about that political argument here. ), but honestly, I feel a little 'meh' about the crab location bit. Just feed me crab and all is good in my life. 

The social eater in me loves the idea of a crab feast: paper spread over the tables with shells flying, beer everywhere and a ton of people. But the logistics of such a gathering haven't happened quite yet (trying to make it happen!), so I'm content to be a total cheater and buy lump crab meat. And it's amazing. During summer I want my crab as untouched as possible. If you pair it with some crazy flavor or heavy sauce, you might as well feed me cat food. WHY would you ruin such a beautiful thing? But I also have the understanding it needs a little somethin' somethin' which is why the two recipes I made with my glorious crab purchase are light and easy for fellow crab worshipers. 

Light Summer Crab Salad 

adapted from this recipe // serves 2

/// Ingredients ///

• 1/2 pound jumbo lump crab meat, drained
• 1/2 small sweet, white or yellow onion, minced
• drizzle of light oil (canola, vegetable)
• 1/4 cup cider vinegar
• salt and pepper
• 1 ear fresh summer corn, cut off the cob
• cherry tomato halves (regular large tomato slices are fine)
• avocado

/// Directions /// In a medium mixing bowl add onion, oil, vinegar, salt and pepper and whisk together. Add crab and corn and toss to coat with dressing. Plate and serve along side tomatoes and avocado slices. Taste and season with additional salt and pepper if necessary. 

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