Crab & Grilled Corn Salad W/Manchego-Black-Pepper Breadstick |
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Prep Time: 17 Minutes Cook Time: 13 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Dinner tonight: ready in 30 minutes. The game plan will be: while oven preheats - grill corn, pick out shell pieces from crabmeat, & prepare breadstick dough. While breadsticks bake - toss salad.If Manchego is a problem - sub with Asiago or Parmegiano-Reggiano - charring the corn adds toasty, nutty depth. Cooking Light Magazine, September 2010, Bruce Weinstein and Mark Scarborough. Ingredients:
11 ounces refrigerated breadstick dough |
1/2 cup shredded manchego cheese |
1 teaspoon cracked black pepper |
6 ears shucked corn |
1 cup finely chopped celery |
1 cup chopped bottled roasted red bell pepper, rinsed and drained (it freshens them) |
1/2 cup chopped fresh cilantro |
1/3 cup thinly sliced green onion |
12 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 cups (leaves) |
Directions:
1. MANCHEGO-BLACK BREADSTICKS:.
2. Preheat oven to 375º.
3. Separate breadstick dough to form 12 pieces. Twist each dough piece, and press ends down on ungreased baking sheet.
4. Gently press cheese mixture onto tops of breadsticks.
5. Bake at 375º for 13 minutes or until breadsticks are browned.
6. CRAB AND GRILLED CORN SALAD:.
7. Heat a large grill pan over medium-high heat. Place corn in pan; cook 8 minutes or until slightly charred, turning frequently.
8. Cool slightly. Cut kernels from ears of corn; place in a large bowl. Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.
9. Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk.
10. Pour dressing over crab mixture; toss gently to coat.
11. Serve salad over lettucre leaves.
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