Living in Seattle means accepting unpredictable weather—rain, snow, hail and sunshine can all arrive in a single day. When spring finally brings warm temperatures and clear blue skies, locals celebrate. With lighter, sunnier days comes a shift toward fresher meals.
After a walk around Green Lake, a salad sounded perfect for lunch. I had most of the ingredients at home for a classic Cobb, but I picked up a little lump Dungeness crab meat on the way back to make the meal special. Traditional Cobb salads are satisfying because they combine several flavorful components—eggs, bacon, blue cheese, tomatoes, avocado and often chicken. I used leftover Easter eggs and tossed a simple dressing of olive oil and freshly squeezed lemon, though any favorite dressing works well.
This salad is forgiving and doesn’t require exact measurements. A good rule of thumb is about 1/4 cup of each add-in for every two cups of greens and one egg per serving. If you’re craving something bright and substantial, a Crab Cobb is a dependable choice. Enjoy!
| Crab Cobb Salad |
- 4 cups mixed lettuce greens
- 1/2 cup Dungeness crab meat (cooked)
- 1/2 cup crumbled bacon
- 1/2 cup tomatoes, chopped
- 1/4 cup crumbled blue cheese
- 1 small avocado, peeled and cubed
- 2 boiled eggs, chopped
- Divide the lettuce between two salad plates.
- Arrange the crab, bacon, tomatoes, blue cheese, avocado and chopped eggs on top of the greens, in rows or scattered as you prefer.
- Drizzle with olive oil and fresh lemon juice, or your preferred dressing, and serve immediately.