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Grilled Romaine Salad with Crab

Photo: Caitlin Bensel
Active time 20 mins
Total time 25 mins

Serves 6 (serving size: 2 romaine halves, 2 oz. crabmeat mixture, 1/4 cup corn, 1/3 cup tomatoes, and 2 tbsp. dressing)

Welcome to grilled salad season. After all, why should meat and fish get all the live-fire love? A quick char adds smoky depth and a glossy finish to crisp romaine hearts, making them the perfect base for fresh summer fixings. Our guacamole dressing is a riff on green goddess dressing, only requiring 2 ingredients and mastering the less-is-more summer motif. Look to your local seafood monger for the freshest lump crabmeat, or substitute frozen, thawed shrimp instead. Light yet hearty, this crunch-tastic salad can be assembled on the fly and will be an instant hit at your next cookout.


  • 2 ears fresh yellow corn, shucked
  • Cooking spray
  • 12 ounces fresh lump crabmeat, drained and picked
  • 1/4 teaspoon black pepper
  • 6 tablespoons fresh lemon juice, (from 3 lemons) divided
  • 1/2 teaspoon kosher salt, divided
  • 1/4 cup canola oil
  • 6 large romaine lettuce hearts (about 2 1/2 lb.), halved lengthwise
  • 3/4 cup prepared guacamole
  • 2 cups halved cherry tomatoes

Nutrition Information

  • calories 264
  • fat 13.6 g
  • satfat 2.3 g
  • monofat 7.6 g
  • polyfat 2.8 g
  • protein 18 g
  • carbohydrate 19 g
  • fiber 5 g
  • cholesterol 65 mg
  • iron 3 mg
  • sodium 532 mg
  • calcium 149 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat outdoor grill or a grill pan over medium-high. Coat corn with cooking spray, and place on grill grate (or pan). Grill, turning until charred on all sides, 12 to 14 minutes. Place on a cutting board; let stand 5 minutes or until slightly cooled. Cut kernels from corn into a bowl.

  2. Place crabmeat, pepper, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a large bowl. Toss to combine.

  3. Brush oil evenly over cut sides of lettuce hearts; place 3 lettuce halves, cut side down, on hot grill or grill pan. Grill until charred, about 1 minute, watching closely to prevent burning. Repeat procedure with remaining romaine hearts.

  4. Stir together guacamole, remaining 1/4 cup lemon juice, and remaining 1/4 teaspoon salt.

  5. Place 2 romaine halves, charred side up, on each of 6 plates. Spoon 2 ounces crabmeat mixture evenly over top. Top evenly with corn and tomatoes. Spoon guacamole dressing evenly over top of salads.