Dungeness Crab Cobb Salad

by Alice Currah on April 9, 2012. Updated April 12, 2012

When you live in Seattle you pretty much accept the fact that the weather is whatever it is going to be.  Keep in mind that this means you can have it rain, snow, hail, and be warm and sunny within the course of one day.  But when the spring weather decides to grace us with warmer temperatures and blue skies, Seattlites rejoice.  Whether it is weeding gardening beds or wearing shorts and flip flops, one thing is for certain… lighter fare is in order.

After walking around Greenlake today all I wanted to eat for lunch was a salad.  Knowing I had all the ingredients at home to make a cobb salad, I stopped by the grocery store on my way home and bought a little bit of lump Dungeness crab meat because I wanted to treat my husband and myself to a nice lunch.  Generally speaking, cobb salads make great meals because of all the traditional add-ins such as eggs, bacon, blue cheese, tomatoes, avocado, and sometimes chicken.  Using some leftover Easter eggs, I pulled together this salad relatively quickly.  For the dressing I used a little bit of olive oil and fresh squeezed lemon, but of course you could use your favorite dressing.

This salad doesn’t really require exact measurements.  I like to use 1/4 cup of each salad add-in to two cups of greens and one egg per salad.  If you’re in the mood for salad, this classic never disappoints. Enjoy!

 

 

Crab Cobb Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2
 
A classic seafood salad.
Ingredients
  • 4 cups mixed lettuce greens
  • ½ cup Dungeness crab meat (cooked)
  • ½ cup crumbled bacon
  • ½ cup tomatoes, chopped
  • ¼ crumbled blue cheese
  • 1 small avocado, peeled and cubes
  • 2 boiled eggs, chopped
Instructions
  1. Divide the lettuce between two salad plates.
  2. Divide the rest of the salad add-ins on top of both plates of lettuce.
  3. Top each salad off with your choice of dressing.
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{ 9 comments… read them below or add one }

Vicki April 9, 2012 at 7:55 pm

Hey, my daughter and her husband live in Seattle and we were just talking about how they’ve been walking around GreenLake. They count DPM (dogs per mile)! LOL Enjoy your walk and if you see a happy brunette girl bouncing along and a skinny red headed boy smiling at her… those are my happily married kids!

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Stewart Putney April 9, 2012 at 9:24 pm

Nice post- great pics. We live in Norcal and get dungeness. Not sure why we don’t see this recipe more, but we will be trying this! Thanks

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Christie {Pepper Lynn} April 10, 2012 at 6:56 pm

As a fellow Seattle resident, I’ve also been rejoicing over all the sun we’ve been having lately. I don’t realize how much the grey skies affect my mood until we finally get some sun and instantly I feel like a new woman. The warmer weather has me looking forward to all the yummy produce that is to come this summer, especially Washington-grown strawberries! Can’t wait. :)

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Sheila April 10, 2012 at 10:32 pm

Alice! You did it again! You made me drool all over my key board ;) This looks perfect.

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Karriann April 11, 2012 at 1:25 pm

I bet I could finish two of those bowls! They’re really good!

“Spice it Up”

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Kelly @ Free Spirit Food April 11, 2012 at 1:57 pm

Yum, such a great idea! Here in the East we don’t really have much dungeness crab but I know it would also taste great with blue crabs!

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Leslie April 14, 2012 at 9:53 am

Yep, I suppose that’s why the vampires choose Washington to live!! ;)
Love the salad

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Living The Sweet Lifered April 16, 2012 at 11:01 pm

So fresh! So delicious! Sounds great for spring :)

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Dave April 21, 2012 at 12:57 pm

Seattle is the key. This has to be excellent. I’ll find Dungeness crab here in Virginia and make it! Blue crab won’t do. It would be easier finding at Pike Place or Mutual Fish… The first and best Cobb Salad I’ve had was at Emerald Downs on a visit home several years ago. This one is a winner, looks easy and wonderful!

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