Crab Cobb Salad with Caramelized Pecans
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 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
- Make caramelized pecans (see directions below), cook bacon and drain and crumble, and prepare vegetables.
- Squeeze juice of half a lemon onto avocado pieces, sprinkle them with garlic salt, and stir gently to coat.
- Squeeze remaining lemon juice onto crab.
- Place salad greens in a large bowl.
- Sprinkle with salt and pepper and toss gently.
- 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.
- Serve from the middle outward, grabbing lettuce from underneath and taking bits from the various toppings.
- Pass ranch dressing.
- Enjoy!
- Caramelized Pecans: Place pecans and sugar in large metal skillet.
- Sprinkle with salt, cayenne and garlic powder.
- Cook on medium-low, stirring constantly, until sugar begins to melt and stick to the bottom of the pan, about 4-6 minutes.
- 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.
- Remove immediately from heat and spread to cool on foil sprayed with cooking spray.
- When cool, separate gently.
- Note: This makes a bit more than you’ll need for the salad to provide for the “munch” factor!
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RECIPE SUBMITTED BY
quantumgirl
United States
I just (finally!) finished a Ph.D. in poetry-writing, literature, and rhetoric. Love: murder mysteries, travel, old cookbooks, NYT crossword puzzles, black and white movies, autumn leaves, quantum physics, old fiestaware, dinner parties, Belgian and Czech beer, any form of cheese (except fat-free!), a spot of fine whisky, being by myself in any foreign country.