If you can't find fresh lump crabmeat, look for premium hand-picked pasteurized crabmeat in the seafood cold case. It comes in 8-ounce tubs and makes a good substitute.
Reprinted with permission from Mastering the Grill by Andrew Schloss and David Joachim (Chronicle, 2007).
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- Oil for coating grill grate
- 4 medium ears corn
- 1 1/2 tablespoons raspberry vinegar
- 1/4 cup olive oil
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground white or black pepper
- 1 tablespoon chopped fresh dill
- 2 scallions, white and green parts, chopped
- 1 small red bell pepper, seeded and finely chopped
- 1 tomato, seeded and finely chopped
- 8 ounces fresh lump crabmeat, picked over to remove shells
- 6 ounces fresh raspberries
Gas grill: direct heat, medium [350°F (175°C)]; clean oiled grate on lowest setting.
Charcoal grill: direct heat, light ash; 10-by-10-inch charcoal bed (about 3 dozen coals); clean, oiled grate on lowest setting.
Wood grill: direct heat, medium ash; 10-by-10-inch charcoal bed (about 3 dozen coals); clean, oiled grate set 4 inches above the fire.
- Heat the grill as directed. Brush the grill grate and coat it with oil.
- Put the corn on the grill, cover, and cook until the husks are charred and you can hear the juices from the corn spitting inside, 12 to 15 minutes, turning every 3 to 4 minutes. For more grilled flavor, peel back all but the last thin layer of husk for the last 5 minutes of grilling. Let cool enough to handle, then remove and discard the husks. Stand the corncobs upright on a cutting board and cut straight down the sides, slicing the kernels off the cobs.
- Put the vinegar in a medium bowl. Whisk in the olive oil in a slow, steady stream until fully incorporated. Whisk in the salt and pepper, then stir in the dill, scallions, bell pepper, tomato, and corn. Gently stir in the crab. Chill for at least 2 hours or up to 1 day.
- Top with the raspberries just before serving.