Crab & Grilled Corn Salad W/Manchego-Black-Pepper B

Name: Crab & Grilled Corn Salad W/Manchego-Black-Pepper Breadstick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 ounces refrigerated breadstick dough; ½ 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); ½ cup chopped fresh cilantro; ⅓ cup thinly sliced green onion; 12 ounces lump crabmeat, shell pieces removed; ¼ cup fresh lime juice; 3 tablespoons canola mayonnaise; ½ teaspoon freshly ground black pepper; ⅜ teaspoon salt; ⅛ teaspoon ground red pepper; 12 boston lettuce cups (leaves)

Servings: persons

11 ounces refrigerated breadstick dough
½ 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)
½ cup chopped fresh cilantro
⅓ cup thinly sliced green onion
12 ounces lump crabmeat, shell pieces removed
¼ cup fresh lime juice
3 tablespoons canola mayonnaise
½ teaspoon freshly ground black pepper
⅜ teaspoon salt
⅛ teaspoon ground red pepper
12 boston lettuce cups (leaves)

1
MANCHEGO-BLACK BREADSTICKS:.
2
Preheat oven to 375 degrees .
3
Separate breadstick dough to form 12 pieces.
4
Twist each dough piece, and press ends down on ungreased baking sheet.
5
Gently press cheese mixture onto tops of breadsticks.
6
Bake at 375 degrees for 13 minutes or until breadsticks are browned.
7
CRAB AND GRILLED CORN SALAD:.
8
Heat a large grill pan over medium-high heat.
9
Place corn in pan; cook 8 minutes or until slightly charred, turning frequently.
10
Cool slightly.
11
Cut kernels from ears of corn; place in a large bowl.
12
Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.
13
Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk.
14
Pour dressing over crab mixture; toss gently to coat.
15
Serve salad over lettucre leaves.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 11 ounces refrigerated breadstick dough, ½ cup shredded manchego cheese, 1 teaspoon cracked black pepper, 6 ears shucked corn, and more.

Yes, Crab & Grilled Corn Salad W/Manchego-Black-Pepper Breadstick falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab & Grilled Corn Salad W/Manchego-Black-Pepper Breadstick

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions