Alaskan Crab Cobb Salad With Seasonal Veggies
March 25th, 2024A Fresh Lunch or Dinner Salad With Alaskan Seafood
This spring salad is inspired by the color and variety of a traditional cobb salad, but it features wild-caught Dungeness crab meat rather than the usual combination of chicken and bacon. This Alaskan riff on cobb salad elevates the meal with a delicately sweet-salty flavor profile. Enjoy the Dungeness crab cobb salad as a hearty side or portion it out as a full meal.
Feel free to follow this recipe loosely, preparing it with asparagus in the springtime and swapping in a seasonal alternative such as roasted green beans or strips of summer squash as the weather warms up and a variety of produce hits its peak at the markets. And while some people feel that blue cheese dressing is ideal for cobb salad, any dressing will do — this recipe suggests an Italian-style dressing to ensure that the flavor of the crab shines through.
Much of the time you’ll spend making this recipe is dedicated to prep work. To streamline things, you can use pre-picked Dungeness crab meat to cut down on the prep time significantly. However, you can also pick the crab meat yourself from Snap & Eat Dungeness Crab.
For another version of this delicious salad, try a Cobb Salad With Hot Smoked Sockeye Salmon.
Alaskan Crab Cobb Salad With Seasonal Veggies
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
15 minutes
Total time
30 minutes
Yield
4-6 servings
Ingredients
- 2 (6 oz.) packs Dungeness Crab Meat or 1 (32 oz.) pack Snap & Eat Dungeness Crab, picked
- 2 medium carrots, cut into sticks
- ½ bunch asparagus, halved
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 6 heads romaine lettuce, roughly chopped
- 1 tablespoon chiffonade basil, plus more for serving
- 1 cup cherry tomatoes, quartered
- 1 ripe avocado, sliced
- 4 oz. cheddar cheese, cubed
- 2 boiled eggs, quartered
- ½ cup Italian dressing or salad dressing of choice
Instructions
1. Arrange vegetables in a single layer on a baking sheet and toss with olive oil, salt, and pepper. Bake for 15 minutes, or until the vegetables are al dente.
2. In a large serving bowl add toss together romaine and basil. Arrange the roasted vegetables, crab meat, cherry tomatoes, avocado, cheddar cheese, and hard boiled eggs in aesthetically pleasing rows. Drizzle with salad dressing and garnish with more basil, if desired.
3. When ready to serve, toss the salad well and plate individually.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
