Crab and Grilled Corn Salad

Crab and Grilled Corn Salad Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

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

Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional 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

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

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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

September 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note