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Crabmeat Cobb Dinner Salad

Crab Meat Cobb Salad

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5 from 2 reviews

  • Author: Ted's Take Recipe (Lila Ruth Grain-Free)
  • Total Time: 1.5 hrs
  • Yield: 2 servings 1x


**Both the Champagne Vinaigrette + Southwestern Ranch Dressing Recipes included below.



For The Salad

  • 1 pound jumbo lump crab meat
  • 1/2 pound slab bacon (if your butcher has it, any kind will do if not)
  • 1 large or 2 small Yukon Gold potatoes, cubed
  • 1 ripe avocado, diced
  • 8 grape tomatoes, halved
  • 1 large carrot, cut in thick matchsticks and blanched
  • 1/2 of a red onion, diced
  • 1 small cucumber, diced
  • 2 romaine lettuce hearts, chopped
  • 6 sprigs Italian parsley, leaves removed from stems
  • *diced hard boiled eggs (optional)

Champagne Vinaigrette 

  •  1 tablespoon dijon mustard
  • 4 tablespoons grapeseed oil
  • 1 tablespoon champagne vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon anchovy paste
  • freshly ground black pepper to taste

Southwestern Ranch 

  • 1/4 cup sour cream
  • 1/4 cup Hellman’s Mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon milk or cream
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • salt and pepper to taste


For The Salad

1.) Pour crabmeat into strainer over sink and rinse with cold water. Sort through all the pieces to make sure there are no shells. Place back in refrigerator until you’re ready to assemble salad.

2.) Cut bacon into thick cubes, fry in a heavy skillet until crispy and set onto plate with paper towels to drain. Pour excess fat out of skillet and set aside.

3.) I think of the Yukon Golds as potato “croutons” in this salad. To prepare, add a little olive oil to the same skillet you used for the bacon. (You can use some of the bacon fat here for extra flavor). Cut Yukon Golds into cubes and cook over medium low heat. Turn potatoes in pan every 10-15 minutes until all sides are evenly browned. This process will take about an hour. Be sure the flame is not up too high or they will burn. Once complete, season with salt and pepper and set aside.

4.) While potatoes are cooking, peel carrots and cut into thick matchsticks. Blanch in boiling water for two minutes and then transfer into ice bath to stop cooking process.

5.) Dice avocados and toss in a small mixing bowl with a squeeze of lemon juice and pinch of sea salt.

6.) Dice red onion, cucumber and cut grape tomatoes in half.

7.) Make your choice of dressing–see instructions for each below.

8.) Place chopped romaine hearts and parsley leaves into a large mixing bowl and pour half of the dressing over top. Using tongs, gently toss greens to coat with dressing throughout. Transfer greens to individual salad bowls and top evenly with all of the other ingredients. Drizzle remaining dressing over top.


  1. Combine all vinaigrette ingredients and whip together in a ramekin or small glass bowl. Dress salad or serve vinaigrette on the side.

Ranch Dressing

  1. In a medium sized bowl, whisk together sour cream, mayo, lemon juice and milk until smooth.
  2. Add in seasoning and whisk again until incorporated evenly. For a thicker consistency, add a touch more sour cream, for a thinner dressing, add a bit more milk. Pour over salad or serve on the side.
  • Prep Time: 30 min
  • Cook Time: 1 hr (skillet potatoes)