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

 

Ingredients

• 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

 

Preparation

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