Jon Carroll’s Blue Crab and Tomato Salad

Whatcha Got Cookin’ is a weekly Rock N Roll recipe for you to try out at home. Whatcha Got Cookin’ on WTMD is made possible by The Maryland Department of Agriculture’s Maryland’s Best Seafood and Agriculture Programs.

The recipe today comes from Jon Carroll, a long time friend of WTMD and a Food Enthusiast who has contributed food and cocktail recipes to many Baltimore restaurants and bars over the years. He is also an excellent photographer and music lover. These days he can be found serving beer at Union Craft Brewing.

Jon Carroll’s Blue Crab & Tomato Salad with basil – lemon vinaigrette


one pint blue crab meat

one quart cherry tomatoes, halved

six ears of corn

one pound arugula, cut into chifonnade

one small jalapeno pepper, finely chopped


one cup basil leaves

one clove garlic

one shallot minced

one cup extra virgin olive oil

one half cup champagne vinegar

one tablespoon honey

one tablespoon Dijon mustard

juice from one whole lemon

salt to taste

1. Place the ears of corn on a hot grill, rotating the corn to char all sides. Pull off the corn when done and let cool at room temperature.

2. While corn is cooling down or preferably the night before, make the vinaigrette. Mince the garlic and shallot and finely chop the basil. Put in a jar with the olive oil, vinegar, mustard, lemon juice and honey and shake to emulsify. Salt to taste, around a tablespoon and shake some more.

3. Once the corn has cooled down, cut the kernels off the cob and put in mixing bowl with the other salad ingredients. Add the vinaigrette a bit at a time, tossing the ingredients together until they are well mixed and coated.

4. Enjoy!


Smoke On The Salt Water –

2 oz. Mezcal

2 oz. Watermelon Juice

1 oz. Lime Juice

1 oz. simple

Put in a cocktail shaker with ice, shake hard, strain into a glass with fresh ice, and top with Union’s Old Pro Gose.

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