Grilled Corn and Crab Salad

Serves 4


  • 12 small corn tortillas
  • 2-4 tablespoons vegetable oil
  • 3 ears fresh corn, shucked
  • 1 - 1 1/2 cups prepared Pico de Gallo
  • 2 avocados, diced
  • 1 lime, cut into wedges
  • 4-8 ounces fresh Dungeness crab meat
  • Salt and freshly ground black pepper


Heat oil in skillet over medium-high heat and fry tortillas on both sides until lightly browned and crisp. Remove to plate lined with paper towels.
Grill corn over medium-high heat until lightly charred on all sides. Cool to room temperature, then cut corn from cob.
Combine corn, Pico de Gallo, diced avocado and a squeeze of lime in a bowl and season with salt and pepper. Toss gently. Serve salad on fried tortillas, topped with a mound of Dungeness crab. Garnish with a wedge of lime.

The corn can be done a day ahead – simply grill a few extra ears for salad the next day whenever you are grilling corn on the barbecue. 
Recipe from Central Market Poulsbo - Culinary Resource Center
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