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

    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

    Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

    1. 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.
    2. Add celery, roasted peppers, coriander, spring onions and crabmeat, toss.
    3. In a small bowl, combine lime juice, mayonnaise, pepper and salt, cayenne. Whisk well then pour over crab mixture.
    4. Serve on lettuce leaves. Each diner gets two leaves.

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