The Dish with Anita: Blue cheese crab wedge - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Blue cheese crab wedge

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SAN DIEGO (CBS 8) - This is a simple salad I made with just a few ingredients I had on hand after a crab boil. Besides the simplicity, I also like the versatility of this salad; almost anything you have on hand works in this recipe. I made it with crab meat but shrimp or fish are great substitutes, or some slices of medium rare steak are great if you don't necessarily like seafood. This makes a wonderful late night dinner served with garlic cheese toast. And ginger citrus green tea, yum!

Remember to experiment with other ingredients that you would not normally put in a salad. I think salads are often considered boring because we sometimes use the same ingredients over and over, or as I am always fond of saying "Why does salad always taste better when you eat it at a restaurant?" And the answer is, variety!

Some restaurants add a lot more protein in the way of poultry, beef or seafood, which makes sense, because a lot of people are making the salad the meal in order to use some of those calories for dessert. I wish you great success in your salad endeavors!

Ingredients: (Serves 4 to 6)

1 medium to large head of iceberg lettuce

The best blue cheese dressing you can find*

1 large tomato seeded and chopped (optional)

1 cup small chopped red onion

1/2 cup bacon crumbles

4 to 6 ounces crab meat (fresh or canned) per wedge*

Blue cheese crumbles

Fresh ground black pepper


Peel the first couple of layers of lettuce off and discard, and wash lettuce before cutting, Cut lettuce in half, then cut the halves into quarters. Remove most of the core but not all, as you will need it to keep the wedge together.

Place wedges on plates and pour about 4 tablespoons of blue cheese dressing over lettuce wedge, followed by the chopped tomatoes, onion, bacon and blue cheese crumbles. Place crab meat on last, draping it over the top and sides of the wedge. Finish with fresh ground black pepper and more blue cheese crumbles.

Cooking Tips:

* If using fresh crab, use leg meat. It tastes better than body meat and is not as tough and fibrous.

* Alaskan king crab legs were used for this recipe, but Dungeness crab works just as well.

* If making this with shrimp, use Thousand Island dressing instead of blue cheese. Omit the blue cheese crumbles and use chopped sweet pickles instead.

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