My favorite summer recipe I created. It’s refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!
Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
Toss diced avocado with lemon juice in a separate bowl to avoid browning.
Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.
Per Serving: 322 calories; protein 13.2g; carbohydrates 22.6g; fat 22.5g; cholesterol 30.8mg; sodium 566.9mg.