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Crab Cobb Salad with Caramelized Pecans

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“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.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 34 cups pecan halves
  • 14 cup white sugar
  • salt, to taste
  • 18-14 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 12 cups diced seeded fresh tomatoes
  • 1 cup grated carrot
  • 2 large avocados, peeled,pitted and diced
  • 34 lemon, juice of, divided
  • garlic salt, to taste
  • 1 12 cups lump crabmeat or 1 12 cups imitation crabmeat (or a combination)
  • 2 -3 ounces crumbled gorgonzola or 2 -3 ounces blue cheese
  • ranch dressing

Directions

  1. Make caramelized pecans (see directions below), cook bacon and drain and crumble, and prepare vegetables.
  2. Squeeze juice of half a lemon onto avocado pieces, sprinkle them with garlic salt, and stir gently to coat.
  3. Squeeze remaining lemon juice onto crab.
  4. Place salad greens in a large bowl.
  5. Sprinkle with salt and pepper and toss gently.
  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. Serve from the middle outward, grabbing lettuce from underneath and taking bits from the various toppings.
  8. Pass ranch dressing.
  9. Enjoy!
  10. Caramelized Pecans: Place pecans and sugar in large metal skillet.
  11. Sprinkle with salt, cayenne and garlic powder.
  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. 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. Remove immediately from heat and spread to cool on foil sprayed with cooking spray.
  15. When cool, separate gently.
  16. Note: This makes a bit more than you’ll need for the salad to provide for the “munch” factor!

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