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Grilled Romaine Lump Crab Salad with Green Goddess Dressing
GIVE IT SOME THYME22Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. lump crabmeat (picked over)
- 1 lime
- 1/4 tsp. Old Bay Seasoning
- 2 ears corn (husked and broken into thirds)
- 1 large red onion (peeled and cut thickly horizontally)
- 3 Tbsp. vegetable oil (divided)
- 2 heads romaine (halved lengthwise)
- 4 oz. cherry tomatoes (heirloom, halved)
- kosher salt
- pepper
- fresh herbs (for garnish, optional)
- lime wedges
- 5 tomatillos (about ½ pound, husks removed and well-rinsed)
- 1 large shallot (peeled and halved)
- 1 jalapeño (large, seeds and ribs removed)
- 3 garlic cloves (peeled and left whole)
- 1/2 avocado
- 1/2 cup fresh basil (cilantro or parsley)
- 1 lime
- 1/3 cup extra virgin olive oil
- kosher salt
- pepper
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