Crab and Grilled Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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. 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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