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Maryland crab and corn vinaigrette with yuzu and garden thyme

Prep Time: 10 minutes
Cooking Time: 0 minutes
Brought to you by Cancer Fighters Thrive
  • Zest of 1 lemon
  • 1½ tablespoons fresh yuzu juice or fresh lemon juice
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme
  • ¼ cup extra virgin olive oil
  • Kosher or sea salt, to taste
  • ¼ pound grilled corn (removed from cob)
  • ¼ pound picked Maryland crab
  • 1 teaspoon chopped fresh chives

In a medium bowl, combine the lemon zest, yuzu juice, pepper, and thyme. Slowly whisk in the olive oil. Once all of the oil is whisked, season with a touch of kosher salt or sea salt. Then add the corn, crab, and chives. Adjust seasoning to taste. Serve as a salad or as a sauce on grilled or pan-seared fish.



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