Crab and Grilled Corn Salad

By Kplmrm

Total: 30 minutes
Yield: 6 servings (serving size: 1 1/3 cups salad and 2 lettuce leaves)


Calories:249
Fat:8.3g (sat 0.6g,mono 2.4g,poly 4.7g)
Protein:16.8g
Carbohydrate:31g
Fiber:4.9g
Cholesterol:59mg
Iron:1.9mg
Sodium:475mg
Calcium:90mg

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

Preparation

Step 1

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.