Crab and Grilled Corn Salad

Photo: John Autry; Styling: Cindy Barr

Yield:

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

Recipe from

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.

Note:

Bruce Weinstein and Mark Scarbrough,

September 2010