Rating: 4 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light September 2010

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Yield:
6 servings (serving size: 1 1/3 cups salad and 2 lettuce leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

249 calories; fat 8.3g; saturated fat 0.6g; mono fat 2.4g; poly fat 4.7g; protein 16.8g; carbohydrates 31g; fiber 4.9g; cholesterol 59mg; iron 1.9mg; sodium 475mg; calcium 90mg.
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