Grilled Romaine Lump Crab Salad with Green Goddess Dressing
Charred, smoky depth of flavor is the foundation of this summery salad topped with seasoned jumbo lump crab, corn, red onion, cherry tomatoes, fresh herbs and a creamy, dairy-free dressing. Healthy, quick, easy and delish!
Servings 6 servings
Calories 224kcal
Equipment
Ingredients
Grilled Romaine Lump Crab Salad
- 1 pound lump crabmeat , picked over
- Zest and juice of 1 lime
- ¼ teaspoon Old Bay seasoning
- 2 ears corn , husked and broken into thirds
- 1 large red onion , peeled and cut thickly horizontally
- 3 tablespoons vegetable oil , divided
- 2 heads romaine , halved lengthwise
- 4 ounces heirloom cherry or grape tomatoes , halved
- Kosher salt and pepper
- Fresh herbs for garnish
- Lime wedges
Green Goddess Dressing
- 5 tomatillos , about ½ pound, husks removed and well-rinsed
- 1 large shallot , peeled and halved
- 1 large jalapeño , seeds and ribs removed
- 3 garlic cloves , peeled and left whole
- ½ avocado
- ½ cup fresh basil, cilantro or parsley
- Zest and juice of 1 lime
- ⅓ cup extra-virgin olive oil
- Kosher salt and pepper
Instructions
Grilled Romaine Lump Crab Salad
- In a medium bowl, combine crabmeat, lime zest, juice and Old Bay seasoning. Season with salt and pepper. Set aside. (Can be prepped 3 hours ahead. Cover and refrigerate.)
- Preheat grill over medium heat.
- On a large rimmed sheet pan, coat corn and red onion slices all over with 2 tablespoons of vegetable oil. Sprinkle with salt and pepper.
- On another sheet pan, brush remaining oil over cut sides of romaine. Season with salt and pepper.
- Grill corn until charred on all sides, turning every few minutes, about 12 minutes total.
- Grill red onion 4-5 minutes per side. Onion and corn can be grilled at same time depending on size of your grill.
- Grill the romaine last. Place cut-side down and grill until charred, 1 to 1 ½ minutes. Flip romaine and grill other side for 30 seconds.
- Arrange romaine halves on a large platter. Top with the crab, corn, red onion, cherry tomatoes and fresh herbs.
- Serve with Green Goddess Dressing and lime wedges. Enjoy!
Green Goddess Dressing
- Bring tomatillos, shallot, jalapeño, garlic, and 3 cups of water to a boil in a medium saucepan.
- Reduce heat and simmer until vegetables are tender, 7-9 minutes.
- Using a slotted spoon, transfer cooked vegetables to a high-powered blender or bowl of a food processor along with 2 tablespoons of cooking liquid. Let cool slightly.
- Puree tomatillo mixture with avocado, fresh herbs, lime zest and juice.
- With motor running, gradually add oil and blend until thick and smooth, about 45 seconds.
- Season with salt and pepper. Makes 2 cups.
Notes
Dressing can be made 1 day ahead. Cover and refrigerate. Or freeze leftover dressing in a freezer bag up to 3 months.
Nutrition
Serving: 1 serving | Calories: 224kcal | Carbohydrates: 13g | Protein: 16g | Fat: 11g | Cholesterol: 32mg | Sodium: 643mg | Potassium: 516mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 22mg | Calcium: 58mg