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    You are in: Home / Recipes / Crab Cobb Salad with Caramelized Pecans Recipe
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    Crab Cobb Salad with Caramelized Pecans

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    quantumgirl's Note:

    Unlike the one-person Cobb salads at restaurants, here everyone serves him/herself from one big beautiful bowl (though you can of course arrange individual salads, if you prefer). The crab, bacon and avocado make a fantastic combination, the carrots are a colorful, light alternative to shredded cheese, and the caramelized pecans are to-die-for, especially with the blue cheese. YUM! Serves 4 as main dish, 6 as side salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 3/4 cups pecan halves
    • 1/4 cup white sugar
    • salt, to taste
    • 1/8-1/4 teaspoon cayenne pepper, to taste
    • 1 teaspoon garlic powder
    • 1 bag pre-washed salad greens (I used half a bag of romaine and half a bag of “spring greens”)
    • salt & freshly ground black pepper, to taste
    • 8 slices hickory smoked bacon, cooked crisp and crumbled
    • 1 1/2 cups diced seeded fresh tomatoes
    • 1 cup grated carrot
    • 2 large Avocados, peeled,pitted and diced
    • 3/4 lemon, juice of, divided
    • garlic salt, to taste
    • 1 1/2 cups lump crabmeat or 1 1/2 cups imitation crabmeat (or a combination)
    • 2 -3 ounces crumbled gorgonzola or 2 -3 ounces blue cheese
    • ranch dressing

    Directions:

    1. 1
      Make caramelized pecans (see directions below), cook bacon and drain and crumble, and prepare vegetables.
    2. 2
      Squeeze juice of half a lemon onto avocado pieces, sprinkle them with garlic salt, and stir gently to coat.
    3. 3
      Squeeze remaining lemon juice onto crab.
    4. 4
      Place salad greens in a large bowl.
    5. 5
      Sprinkle with salt and pepper and toss gently.
    6. 6
      Arrange toppings in triangle or pie-wedge shaped areas on top of salad in the following order clockwise: crab (at “12 o’clock”), avocado, bacon, carrot, gorgonzola, pecans (1 to 1 ½ cup), tomato.
    7. 7
      Serve from the middle outward, grabbing lettuce from underneath and taking bits from the various toppings.
    8. 8
      Pass ranch dressing.
    9. 9
      Enjoy!
    10. 10
      Caramelized Pecans: Place pecans and sugar in large metal skillet.
    11. 11
      Sprinkle with salt, cayenne and garlic powder.
    12. 12
      Cook on medium-low, stirring constantly, until sugar begins to melt and stick to the bottom of the pan, about 4-6 minutes.
    13. 13
      Continue stirring one minute, then lower heat to low and continue stirring constantly until sugar liquefies and the pecans are fully coated, about 3-5 more minutes.
    14. 14
      Remove immediately from heat and spread to cool on foil sprayed with cooking spray.
    15. 15
      When cool, separate gently.
    16. 16
      Note: This makes a bit more than you’ll need for the salad to provide for the “munch” factor!

    Ratings & Reviews:

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    Nutritional Facts for Crab Cobb Salad with Caramelized Pecans

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 826.4
     
    Calories from Fat 662
    80%
    Total Fat 73.5 g
    113%
    Saturated Fat 14.7 g
    73%
    Cholesterol 41.4 mg
    13%
    Sodium 606.4 mg
    25%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 13.9 g
    55%
    Sugars 18.4 g
    73%
    Protein 15.6 g
    31%

    The following items or measurements are not included:

    salad greens

    hickory smoked bacon

    lump crabmeat

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