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
How to Make It
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.
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.
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!
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!
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.
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.
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!