Crab and Grilled Corn Salad

14 Reviews
ADD YOUR REVIEW
Total Time
30 Mins
Yield
6 servings (serving size: 1 1/3 cups salad and 2 lettuce leaves)
By Bruce Weinstein and Mark Scarbrough
September 2010
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 249
  • Fat 8.3g
  • Satfat 0.6g
  • Monofat 2.4g
  • Polyfat 4.7g
  • Protein 16.8g
  • Carbohydrate 31g
  • Fiber 4.9g
  • Cholesterol 59mg
  • Iron 1.9mg
  • Sodium 475mg
  • Calcium 90mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

JGoggininWNC

PegCooks4U
September 10, 2015
I took one reader's advice and used Old Bay, but the "hot"version and a full 1/4 teaspoon.  Also added some lime rind finished with some fresh basil strips.  My wife and I loved the recipe.

BeadGirl's Review

ehighland
November 05, 2010
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!

DLG2009's Review

jgoggin
September 08, 2010
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!

staceylmnop's Review

staceylmnop
September 06, 2010
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.

nicolecorsi's Review

bostonsmaman
May 26, 2011
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.

RobinE's Review

RobinE
September 12, 2010
This was delicious and super easy to make

Bfryman's Review

Kizette
August 05, 2011
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.

bostonsmaman's Review

dorothyb
September 09, 2010
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!

dorothyb's Review

BeadGirl
October 14, 2010
This was okay. I agree, it needs some "zip." I added some lemon pepper, but I don't think I would make this again.

PegCooks4U's Review

lilsnack8
May 06, 2013
I thought this was a really good recipe. I used imitation crab meat as well as fresh red bell pepper.