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Grilled Corn and Crab Salad with Raspberries Recipe

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This recipe for Grilled Corn and Crab Salad with Raspberries, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Uncle Brian

Category:
Category:

Ingredients:  
Ingredients:  
Oil for coating grill
4 medium ears of corn
1 T raspberry vinegar
c EVOO
tsp kosher salt
⅛ tsp ground black pepper
1 T fresh dill, chopped
2 scallions, chopped
1 sm red bell pepper, finely chopped
1 tomato, seeded and chopped
8 oz fresh lump crab meat, remove any shells
6 oz fresh raspberries

Directions:
Directions:
Grill corn in the husks directly on the grill grate, turning often until just blackened all over, about 15 minutes.

Let cool enough to handle, then remove and discard the husks. Stand the corncobs upright on the cutting board and cut straight down the sides, slicing the kernels off the cobs.

Put vinegar in a medium bowl. Whisk in the oil in a slow, steady stream until fully incorporated.

Whisk in salt and pepper, then stir in the dill, scallions, bell pepper, tomato and corn.

Gently stir in crab meat. Chill for at least 2 hours or up to a day.

Top with raspberries just before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
One of Brian and Danielle's favorite summer salads...

Update Christmas 2008, Brian and Danielle

 

 

 

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