Crab Salad with Corn
28 minutes
Instead of boiling, charring the corn in a frypan intensifies its sweet flavours in this lovely crab salad. Make ahead of time and place on lettuce leaves just before serving.
1 person made this
Ingredients
Serves: 6
- 6 ears corn (shucked)
- 1 cup celery, chopped
- 1 cup roasted red peppers from a jar
- 1/2 cup fresh coriander, chopped
- 1/3 cup spring onions, sliced
- 300g crab meat
- 1/4 cup lime juice
- 3 tablespoons mayonnaise
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- pinch cayenne
- 12 butter lettuce leaves
Directions
Preparation:20min ›
Cook:8min ›
Ready in:28min
- Heat a large saucepan over medium-high heat. Place corn in saucepan and cook 8 minutes or until slightly charred, turning often. Let cool, then cut the kernels from the corn and place in a large bowl.
- Add celery, roasted peppers, coriander, spring onions and crabmeat, toss.
- In a small bowl, combine lime juice, mayonnaise, pepper and salt, cayenne. Whisk well then pour over crab mixture.
- Serve on lettuce leaves. Each diner gets two leaves.
