Thursday, September 12, 2013

Craving Crab

I don't cook with Crab much.  It really is a shame because I adore the flavor of delicate lump crabmeat, but a pound of crabmeat is just so expensive that I can't justify it unless it is for a special occasion.  I made an exception for this recipe because it looked so very delicious.  I love lettuce wraps and I love grilled corn so I figured crab meat would just take this to a whole new level.  Even though this was a very expensive weeknight meal, it truly was worth the money.  It was a nice change in the usual weeknight rotation and it was a great tasting meal!

Corn and Crab Lettuce Wraps
Cooking Light September 2010



  • 5 ears shucked corn
  • 1 cup chopped bottled roasted red bell pepper, rinsed and drained
  • 1/3 cup thinly sliced green onions
  • 16 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



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 bell peppers, green onions and stir to combine.

Gently add crabmeat  to corn mixture; 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.

Click Here for My Adapted Printable Recipe

1 comment:

Anna said...

Corn is good for health; especially, there are pregnant women and diabetics. I love this food and i often process for my mother.