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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 249
  • Fat: 8.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 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

  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. 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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