Crab and Grilled Corn Salad

Photo by Jackie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    ears shucked corn

  • 1

    cup finely chopped celery

  • 1

    cup chopped bottled roasted red bell pepper, rinsed and drained

  • 1/2

    cup chopped fresh cilantro

  • 1/3

    cup thinly sliced green onions

  • 12

    ounces lump crabmeat, shell pieces removed

  • 1/4

    cup fresh lime juice

  • 3

    tablespoons canola mayonnaise

  • 1/2

    teaspoon freshly ground black pepper

  • 3/8

    teaspoon salt

  • 1/8

    teaspoon ground red pepper

  • 12

    Boston lettuce leaves

Directions

1. Heat a large grill pan over medium-high heat. Place corn in pan; cook 8 minutes or until slightly charred, turning frequently. Cool slightly. Cut kernels from ears of corn; place in a large bowl. Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine. 2. Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk. Pour dressing over crab mixture; toss gently to coat. Serve salad over lettuce leaves.

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