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Crab Cobb Salad *




Source of Recipe


unknown


Recipe Introduction


Serves 8

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.




List of Ingredients





12 cups washed and torn romaine lettuce
2 cans (6 ozs each) crabmeat, drained
2 cups diced ripe tomatoes or halved cherry tomatoes
1/4 cup (1-1/2 ozs) crumbled blue or Gorgonzola cheese
1/4 cup cholesterol-free bacon bits
3/4 cup fat-free Italian or Caesar salad dressing
Black pepper

Arrange lettuce on large serving platter. Arrange crabmeat, tomatoes, blue cheese and bacon bits in rows attractively over lettuce. Just before serving, drizzle dressing evenly over salad. Sprinkle with pepper to taste. Toss well.

Calories 110;Fat 3g;Chol 46mg;Carb 8g;Fiber 2g;Protein 12g;Sodium 666mg
Exchanges 1-1/2 Vegetable; 1-1/2 Meat;


Recipe