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.


Makes 8 servings


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


  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
Calories 110
Calories from Fat 27 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 46 mg
Carbohydrate 8 g
Fiber 2 g
Protein 12 g
Sodium 666 mg

Dietary Exchange

Vegetable 1-1/2
Meat 1-1/2

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