Crab Cobb Salad
by the Editors of Easy Home Cooking Magazine
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Crab Cobb Salad
Crab Cobb Salad
Yield: Makes 8 servings
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:
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 |
This recipe appears in: Salads
