Crab & Grilled Corn Salad (Printable Version)
A light summer dish featuring sweet crab, smoky grilled corn, and fresh vegetables tossed in a zesty citrus dressing.
# The Ingredients You'll Need:
→ Salad
01 - 1 lb lump crab meat, picked over for shells
02 - 2 ears fresh corn, husked
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, diced
05 - 1/4 cup red onion, finely diced
06 - 2 tbsp fresh cilantro or parsley, chopped
07 - 4 cups arugula or mixed baby greens
→ Dressing
08 - 3 tbsp olive oil
09 - 1 tbsp fresh lime juice
10 - 1 tbsp fresh lemon juice
11 - 1 tsp Dijon mustard
12 - 1 tsp honey (optional)
13 - Salt and black pepper to taste
# Step-by-Step Instructions:
01 - Preheat a grill or grill pan over medium-high heat. Grill corn until lightly charred on all sides, about 8–10 minutes. Let cool, then cut kernels off the cob.
02 - In a large mixing bowl, whisk together olive oil, lime juice, lemon juice, Dijon mustard, honey (if using), salt, and pepper.
03 - Add crab meat, grilled corn, cherry tomatoes, avocado, red onion, and herbs to the bowl. Toss gently to coat with dressing.
04 - Arrange arugula or greens on a serving platter or individual plates. Spoon crab and corn mixture on top. Serve immediately, garnished with extra herbs or a squeeze of fresh lime if desired.
# Additional Tips::
01 -
- Ready in just 30 minutes from start to finish
- Uses simple fresh ingredients that let the crab shine
- Naturally gluten free with no cooking required except the corn
- Perfect balance of textures with creamy avocado and crisp vegetables
02 -
- High in lean protein with over 20g per serving
- Contains heart healthy omega 3 fatty acids from both crab and avocado
- Can be prepared up to 4 hours ahead if components kept separate
03 -
- Always bring refrigerated crab to room temperature before dressing for fuller flavor
- Use metal corn holders or skewers inserted into corn ends to make grilling safer and easier
- Gently warm the honey before adding to dressing for easier incorporation and better emulsification