Jumbo Lump Crabmeat Salad


Recipe courtesy of Cheff Gregg Collier


  • 1lb jumbo lump crab meat, cleaned
  • 2 creole tomatoes, diced small
  • 2 ears corn roasted on the cobb then removed from cobb
  • 2Tbs chiffonade basil
  • kosher salt, 1 pinch or to taste
  • black pepper, 1 pinch or to taste


Crabmeat on Cornmeal Pancake



Combine all ingredients & let chill.

To serve: Jumbo lump Crabmeat Salad with sweet roasted corn and creole tomatoes served on cornmeal pancake with a lemon – creole mustard aioli.

Click on recipe link to find the Chef's Cornmeal Pancake and Creole Mustard Aioli recipes.

Louisiana Recipes Weekly


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