Crab and Grilled Corn Salad

We had this using shrimp instead of crab (the Shell Shack down the street was out of lump crab meat when I stopped in yesterday), and it was really good. We'll try it with crab meat next time they have it in too. :)
The breadsticks were tasty as well!

**I've added "Appetizers" as one of the labels for this recipe because scooping the leftovers up with mulitgrain Tostitos was an AWESOME lunch! It was a lot like shrimp ceviche ~ yum!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002011014

Yield: 6 servings (serving size: 1 1/3 cups salad and 2 lettuce leaves)

Ingredients:
6 ears shucked corn
1 cup finely chopped celery
1 cup chopped bottled roasted red bell pepper, rinsed and drained
1/2 cup chopped fresh cilantro
1/3 cup thinly sliced green onions
12 ounces lump crabmeat, shell pieces removed
1/4 cup fresh lime juice
3 tablespoons mayonnaise
1/2 teaspoon freshly ground black pepper
3/8 teaspoon salt
1/8 teaspoon ground red pepper
12 Boston lettuce leaves

Preparation:
1. Heat a large grill pan over medium-high heat. Place corn in pan; cook 8 minutes or until slightly charred, turning frequently. 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.
2. Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk. Pour dressing over crab mixture; toss gently to coat. Serve salad over lettuce leaves.

Nutritional Information: 
Calories: 249
Fat: 8.3g (sat 0.6g,mono 2.4g,poly 4.7g)
Protein: 16.8g
Carbohydrate: 31g
Fiber: 4.9g
Cholesterol: 59mg
Iron: 1.9mg
Sodium: 475mg
Calcium: 90mg