Crab Cobb Salad
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Crab Cobb Salad
YIELD Makes 8 servings
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Fresh or pasteurized crabmeat can be substituted for the canned variety. Crabmeat should always smell fresh and sweet; lump or backfin meat are the best kinds. The salad can be covered and refrigerated up to five hours before serving. Toss with dressing immediately before serving.
INGREDIENTS
| 12 | cups washed and torn romaine lettuce |
| 2 | cans (6 ounces each) crabmeat, drained |
| 2 | cups diced ripe tomatoes or halved cherry tomatoes |
| 1/4 | cup (1-1/2 ounces) crumbled blue or Gorgonzola cheese |
| 1/4 | cup imitation bacon bits |
| 3/4 | cup fat-free Italian or Caesar salad dressing |
| Black pepper | |
PREPARATION:
- Arrange lettuce on large serving platter. Arrange crabmeat, tomatoes, blue cheese and bacon bits over lettuce.
- Just before serving, drizzle dressing evenly over salad. Sprinkle with pepper to taste.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1-3/4 cups salad |
| Sodium | 666 mg |
| Protein | 12 g |
| Fiber | 2 g |
| Carbohydrate | 8 g |
| Cholesterol | 46 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 27 % |
| Calories | 110 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Vegetable | 1-1/2 |
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