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Crab Cobb Salad


You can keep the crunchy treat in this lightened version of the traditional Cobb salad, thanks to a low-cal yogurt dressing. Serve with a crusty whole wheat baguette.

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  • 3 slices, center-cut bacon
  • 1 c. plain low-fat yogurt
  • 1/4 c. loosely packed snipped fresh chives
  • 1 T. Dijon mustard
  • 2 romaine hearts, torn
  • 8 oz. lump crab meat, picked over
  • 2 lg. tomatoes, seeded and chopped
  • 1 ripe avocado, chopped


Cooking time 30mins


Step 1

On microwave-safe plate, between paper towels, arrange bacon in single layer. Microwave on high 3 minutes or until crisp. when cool, crumble.

In small bowl, with wire-whisk, stir yogurt, chives, Dijon, 1/4 t. salt, and 1/4 t. pepper until well combined.

In large bowl, toss romaine with half of dressing. In small bowl, gently stir half of remianing dressing into crabmeat.

Divide romaine among 4 serving plates. Arrange tomatoes, avocado, bacon, and crabmeat in rows over romaine. Spoon reaming dressing over salads.


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