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Monday, September 6, 2010

Crab and Grilled Corn Salad

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

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.

Source : MY Recipes


  1. Oh my...this sounds soooo good! And I love the lettuce bowls-YUM!

  2. that just looks amazing. I hope you stop by on Friday I am hosting a Round Robin and this would be a great link up. THanks for stopping by my blog today. Hope you had a great Labor day..


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