Crab & Grilled Corn Salad W/manchego-black-pepper Breadstick

Total Time: 30 mins Preparation Time: 17 mins Cook Time: 13 mins

Ingredients

• Servings: 6
• 11 ounces refrigerated breadstick dough
• 1/2 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)
• 1/2 cup chopped fresh cilantro
• 1/3 cup thinly sliced green onion
• 12 ounces lump crabmeat, shell pieces removed
• 1/4 cup fresh lime juice
• 3 tablespoons canola mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 12 boston lettuce cups (leaves)

Recipe

• 1 manchego-black breadsticks:.
• 2 preheat oven to 375º.
• 3 separate breadstick dough to form 12 pieces. twist each dough piece, and press ends down on ungreased baking sheet.
• 4 gently press cheese mixture tops of breadsticks.
• 5 bake at 375º for 13 minutes or until breadsticks are browned.
• 6 crab and grilled corn salad:.
• 7 heat a large grill pan over medium-high heat. place corn in pan; cook 8 minutes or until slightly charred, turning frequently.
• 8 cool slightly. cut kernels from ears of corn; place in a large bowl. add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.
• 9 combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk.
• 10 pour dressing over crab mixture; toss gently to coat.
• 11 serve salad over lettucre leaves.