Crab and Grilled Corn Salad

Name: Crab and Grilled Corn Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 12 Boston lettuce leaves; 237 milliliters finely chopped celery; 6 ears shucked corn; 118 milliliters chopped fresh cilantro; 79 milliliters thinly sliced green onions; 0 teaspoons ground red pepper; 59 milliliters fresh lime juice; 340 grams lump crabmeat, shell pieces removed; 3 Tbsps canola mayonnaise; 237 milliliters chopped bottled roasted red bell pepper, rinsed and drained; 0 teaspoons salt

Crab and Grilled Corn Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 203 calories, 14g of protein, and 9g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 30 minutes. The Fourth Of July will be even more special with this recipe. If you have green onions, boston lettuce leaves, canola mayonnaise, and a few other ingredients on hand, you can make it.

Instructions

Heat a large grill pan over medium-high heat.

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Grill Pan

Place corn in pan; cook 8 minutes or until slightly charred, turning frequently. Cool slightly.

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Corn

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Frying Pan

Cut kernels from ears of corn; place in a large bowl.

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Corn On The Cob

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Bowl

Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.

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Crabmeat

Celery

Corn

Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk.

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Ground Cayenne Pepper

Black Pepper

Lime Juice

Mayonnaise

Salt

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Whisk

Bowl

Pour dressing over crab mixture; toss gently to coat.

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Crab

Serve salad over lettuce leaves.

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Lettuce Leaf

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Ingredients

Servings:

1teaspoons

freshly ground black pepper 12

Boston lettuce leaves 237milliliters

finely chopped celery 6

ears shucked corn 118milliliters

chopped fresh cilantro 79milliliters

thinly sliced green onions 0teaspoons

ground red pepper 59milliliters

fresh lime juice 340grams

lump crabmeat, shell pieces removed 3Tbsps

canola mayonnaise 237milliliters

chopped bottled roasted red bell pepper, rinsed and drained 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.