Crab Avocado Cobb Recipe

Chill and ready

Place the spring mix in the refrigerator until ready to assemble so it stays crisp. If crab meat is refrigerated in liquid, drain and pat dry with paper towels.

Slice the roma tomato into 1/2-inch wedges or dice per preference. Peel (optional) and thinly slice the cucumber into rounds. Thinly slice the red onion and separate into rings. Halve, pit, and dice the avocado into 1/2-inch pieces. Dice the hard-boiled eggs.

Cook the bacon: In a skillet over medium heat, cook bacon until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

If desired, warm the lump crab gently: in a small skillet over low heat warm crab for 1–2 minutes just to take the chill off. Do not overcook to preserve texture. Alternatively serve cold.

In a small bowl whisk together mayonnaise, lemon juice, Dijon mustard, olive oil and honey until smooth. Season with salt and black pepper and taste; adjust lemon or honey to preference. Set aside.

On a large platter or in a wide shallow bowl spread the chilled spring mix evenly as the bed.

Arrange the prepared components in rows or sections over the greens: place drained lump crab meat (evenly distributed or in a central mound), diced avocado, roma tomato pieces, cucumber slices, red onion rings, chopped bacon, and diced hard-boiled egg.

Scatter bleu cheese crumbles over the assembled salad and sprinkle chopped chives on top.

Drizzle the dressing lightly over the salad or serve alongside. Toss gently at the table or let guests portion so avocado and crab maintain shape.

Serve immediately so avocado stays fresh and greens remain crisp. Leftovers: store components separately (dressing in a jar, crab and bacon refrigerated) for up to 24 hours; assemble just before serving.