Crabocado Caesar Salad
An upscale version of Caesar Salad with big chunks of real crab meat and fresh avocado, topped with an amazing homemade dressing.
Servings: 4
Ingredients
Crabocado Caesar Salad
- 1 lb king crab legs
- 1-2 heads romaine lettuce
- 1 medium avocado
- 2 slices bacon
Caesar Salad Dressing
- ¼ cup extra virgin olive oil
- ¼ cup mayonnaise
- ¼ cup freshly grated parmesan cheese plus extra for garnish
- 1 large clove garlic, finely minced
- 2 Tbsp fresh squeezed lemon juice about half a lemon
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp anchovie paste
- salt and pepper
Instructions
- Arrange crab legs in large roasting pan. Add 1 cup boiling water and cover with foil. Bake in preheated oven at 350° for 10. minutes until heated through. If crab is still frozen, increase time to 15 minutes.
- Cook bacon until desired doneness. Cool on paper towel, then cut into small pieces.
- Combine all ingredients of dressing and whisk well or pulse in chopper.
- Rinse and dry romaine. Tear into bite sized pieces and arrange evenly between 4 plates.
- When crab is cool enough to handle, remove as much meat as possible from shell. Cut larger pieces into chunks and remove small flaky areas with a fork.
- Cut avocado into thin wedges. Arrange over top of romaine, then sprinkle bacon evenly on each salad. Top with generous amount of crab meat and drizzle dressing over top. Top with extra Parmesan cheese if desired.
Notes
You will likely have extra dressing. It will keep in the refrigerator for a few more days.