Grilled Romaine Salad with Crab

This is my second salad post in a week.  I guess it's obvious that summer salads are my jam.  Not the boring - feed to the rabbits kind of salads.  I crave the loaded with seafood, chicken or thinly sliced steak kind of salads.  This grilled romaine salad with fresh crab meat and roasted corn is truly unique.  The freshest flavors of summer on one delicious, flavor packed romaine wedge.  

Grilled Romaine Salad with Crab
2 ears fresh corn
12 ounces fresh lump crabmeat
1/4 teaspoon pepper
3 Tablespoons lemon juice
1/2 teaspoon salt
1/4 cup canola oil
6 large romaine lettuce hearts, halved
2 cups halved cherry tomatoes

Grill corn until charred on all sides. 

Cut corn from cobs when cooled. 

Combine crabmeat, pepper, 2 T. lemon juice and 1/4 t. salt. 

Brush lettuce halves with oil.   Place on grill and cook until charred.  (About 1 minute)

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Stir together 1 T. lemon juice, tomatoes and 1/4 t. salt.  

Place 2 romaine halves on each plate.  Spoon 2 ounces crabmeat over lettuce.  Top with corn and tomatoes. 

Snow crab legs were on sale at the grocery store last week so I bought a pound to use on this yummy salad. Courtney ate her crab without the salad but Ben and I both enjoyed it on this delicious Romaine wedge.  It was a great way to stretch a pound of crab meat between 3 crab lovers.  You could also purchase crabmeat in a prepackaged container if you don't want to go through the trouble of cracking crab legs.  

Ciao!

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