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Crab Cobb Salad


Crab Cobb Salad

Crab Cobb Salad

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.

Yield

Makes 8 servings

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

  1. Arrange lettuce on large serving platter. Arrange crabmeat, tomatoes, blue cheese and bacon bits over lettuce.
  2. Just before serving, drizzle dressing evenly over salad. Sprinkle with pepper to taste.

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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