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I have a favorite restaurant salad similar to this one that uses lobster, so I was excited to experiment with a crab “stacked” salad. It looked so pretty I almost didn’t want to eat it, but it tasted too good not to!
Similar to a cobb salad in ingredients, but topped with crab meat and a Old Bay Vinaigrette that reminds me of Maryland . . .Yum!
Why should you add crab to a salad? It has over 100% of your daily requirements of . . .
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Vitamin B12 for heart health and energy
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Selenium to enhance the immune system and thyroid health
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Copper for energy and immune health
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Omega 3 fatty acids to decrease risk of heart disease and dementia
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Iodine which is essential for a healthy metabolism and thyroid
Makes 2 dinner size portions or 4 side salads.
Ingredients
For Salad
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1/2 lb Lump Crab Meat
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1 tbs Avocado Oil
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2 strips Bacon, cooked
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1/2 Avocado, diced
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1 medium Tomato, diced
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2 oz Blue Cheese, crumbled
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2 cups Romaine Lettuce, chopped
For Old Bay Vinaigrette
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1 tbs yellow mustard
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2 tbs lemon juice
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1 tbs Old Bay Seasoning
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1 tbs Avocado Oil
Instructions:
1. Heat oil in a small saucepan and saute crab meat until warm.
2. Assemble salad in order listed starting with crab, then bacon, etc in a cup, small bowl, or large ramekin.*
3. Turn the bowl over onto a plate and gently tap the top to loosen the ingredients.
4. Combine mustard, lemon juice, and Old Bay in a bowl and the whisk in oil.
5. Drizzle vinaigrette over the top of the assembled salad.
*Of course this would taste just as good all tossed together in a bowl!
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