Crab and Grilled Corn Salad

  • RobinE Posted: 09/12/10
    Worthy of a Special Occasion

    This was delicious and super easy to make

  • staceylmnop Posted: 09/06/10
    Worthy of a Special Occasion

    My family really enjoyed this recipe. I would have rated it four stars if it had a little more zing. I'll amp it up next time with some chopped jalapeno. My 14-year-old son thought this salad would be a good filing for a wrap.

  • bostonsmaman Posted: 09/09/10
    Worthy of a Special Occasion

    Super fast & easy to make, although prob would have been better w/ fresh crab meat (used canned for cost's sake). I skipped the corn cobs and lightly browned frozen sweet corn over high heat a few minutes--perfect! Great light dinner after a long day shopping--and even better the next day as an appetizer on crostini before our meal. Our guests devoured it!

  • ehighland Posted: 09/20/10
    Worthy of a Special Occasion

    I thought this recipe was just ok. I expected a lot better with all of the wonderful vegetables and the crab, but it was just sort of blah. I think the dressing needed a lot more. The lime juice was almost overpowering.

  • DLG2009 Posted: 09/08/10
    Worthy of a Special Occasion

    I got this recipe in my email and thought YUM! I used leftover grilled corn and imitation crab meat. I used fresh red bell and minced red onion(all I had). I guesstimated it out for one serving and had a delicious lunch! I will definitely make this again! PS I added extra pepper(s) for extra zip!

  • lilsnack8 Posted: 03/23/11
    Worthy of a Special Occasion

    I thought this was delicious. Fresh and satisfying. I roasted red peppers in the oven, which added a lot of time, but I think it's worth it. I also grilled the corn outside on the grill, then removed the kernels. I'll definitely make this again.

  • dorothyb Posted: 10/14/10
    Worthy of a Special Occasion

    This was okay. I agree, it needs some "zip." I added some lemon pepper, but I don't think I would make this again.

  • BeadGirl Posted: 11/05/10
    Worthy of a Special Occasion

    This salad is really, really good. My husband and I totally loved it, as did our bachelor neighbor who was the lucky recipient of the leftovers. I did subsitute thawed frozen corn for the grilled corn, because I didn't feel like messing with the grill, but it was still great. Highly recommend!

  • nicolecorsi Posted: 05/26/11
    Worthy of a Special Occasion

    All I can say is: meh. It was good, but nothing that I would look forward to eating. I would rather use the crab in something else, like crab cakes or seafood soup of some kind.

  • Bfryman Posted: 08/05/11
    Worthy of a Special Occasion

    I thought this was a great recipe! I added more crab than it calls for and forgot the red pepper in the dressing but it was still outstanding! I think it would be best served like you'd serve chicken salad, as a sandwich or a wrap. It might be good as a dip as well, just use tortilla chips or crackers.

  • Kizette Posted: 08/27/11
    Worthy of a Special Occasion

    I really liked this recipe. It was cool and fresh, great for summertime. Being a Marylander, crab just isn't as good without Old Bay seasoning, so I think I'll be swapping out the ground red pepper for Old Bay next time. I shredded the lettuce and used it to stuff a pita and put the crab salad on top. It was delicious. If you're eating this as more of a sandwich you really don't need 1 & 1/3 of a cup, 1/2 a cup is plenty. I sprinked the leftover crab salad on top of tortilla chips and guacamole the next day for lunch, so good. I'll be making this again!

  • seaside725 Posted: 01/25/12
    Worthy of a Special Occasion

    I can't say this was the best crab salad that I have had, but it was good. I used canned corn since I made it in the winter, I did add some hot sauce to the dressing which gave it a little more zing.

  • PegCooks4U Posted: 05/06/13
    Worthy of a Special Occasion

    I thought this was a really good recipe. I used imitation crab meat as well as fresh red bell pepper.

advertisement

More From Cooking Light