Grilled Corn And Crab Salad With Raspberries - BBQ And Grilling Recipes

Who says light and delicate meals can’t come off your grill? Try this refreshing crab salad on a hot summer day. The corn provides an earthy flavor (and picks up a hint of smoke if you peel back the husks toward the end of cooking), while the raspberries and dill have a cooling effect-all of which enhances the mild, sweet taste of crabmeat.

TIMING
Prep: 15 minutes
Grill: 15 minutes
Chill: 2 hours.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
10-by-10-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
10-by-10-inch bed, 1 inch deep
Clean, oiled grate set 2 inches above the fire.

TIP
– If you can’t find fresh lump crab meat, look for premium handpicked pasturized crab meat in the seafood cold case. It comes in 8-ounce tubs and makes a good substitute.

INGREDIENTS (MAKES 4 SERVINGS)
Oil for coating grill grate
4 medium ears corn
1½ tablespoons raspberry vinegar
¼ cup olive oil
¾ teaspoon kosher salt
¼ teaspoon ground white or black pepper
1 tablespoon chopped fresh dill
2 scallions, white and green parts, chopped
1 small red bell pepper, seeded and finely chopped
1 tomato, seeded and finely chopped
8 ounces fresh lump crabmeat, picked over to remove shells
6 ounces fresh raspberries.

DIRECTIONS
1. Heat the grill as directed. Brush the grill grate and coat it with oil.
2. Put the corn on the grill, cover, and cook until the husks are charred and you can hear the juices from the corn spitting inside, 12 to 15 minutes, turning every 3 to 4 minutes. For more grilled flavor, peel back all but the last thin layer of husk for the last 5 minutes of grilling. Let cool enough to handle, then remove and discard the husks. Stand the corncobs upright on a cutting board and cut straight down the sides, slicing the kernels off the cobs.
3. Put the vinegar in a medium bowl. Whisk in the olive oil in a slow, steady stream until fully incorporated. Whisk in the salt and pepper, then stir in the dill, scallions, bell pepper, tomato, and corn. Gently stir in the crab. Chill for at least 2 hours or up to 1 day. Top with the raspberries just before serving.

   

This entry was posted on Monday, June 4th, 2012 at 7:29 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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