See Also: Crab Cobb Salad(recipes)
Crisp soft shell crab, crab salad and tandoor smoked spicy salmon mousse(recipes)
Cobb Salad(recipes)
Grilled Cobb Salad Sandwiches(recipes)
Crab Salad(recipes)
Pineapple Crab Salad(recipes)
Cromer crab rarebit with Little Gem salad(recipes)
Chinese Crab & Cucumber Salad(recipes)
Cornish crab salad with gazpacho sauce(recipes)
Warm Salad of Samphire, Asparagus and Crab(recipes)

Crab Cobb Salad (recipes)


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:



12cups washed and torn romaine lettuce

2cans (6 ounces each) crabmeat, drained

2cups diced ripe tomatoes or halved cherry tomatoes

1/4cup (1-1/2 ounces) crumbled blue or Gorgonzola cheese

1/4cup imitation bacon bits

3/4cup 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