ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab and Grilled Corn Salad

Crab and Grilled Corn Salad
Photo: John Autry; Styling: Cindy Barr
Total time 30 mins
Yield

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

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

Nutrition Information

  • calories 249
  • fat 8.3 g
  • satfat 0.6 g
  • monofat 2.4 g
  • polyfat 4.7 g
  • protein 16.8 g
  • carbohydrate 31 g
  • fiber 4.9 g
  • cholesterol 59 mg
  • iron 1.9 mg
  • sodium 475 mg
  • calcium 90 mg

How to Make It

  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.

    Cutting Corn of the Cob
  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.