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4 servings


0 hours 15 mins


0 hours 7-10 mins


0 hours 25 mins

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1 head of iceberg lettuce, cored and cut into quarters

6 compari tomatoes chopped into small pieces

2 green onions sliced

8 slices of bacon, cooked until crisp, crumbled

8 Oz. lump crab or crab claw meat

Blue cheese dressing (recipe below)

Blue Cheese Dressing

2 ½ ounces blue cheese

4 Tbsp. buttermilk

3 Tbsp. sour cream

2 Tbsp. mayonnaise

2 Tsp. white wine vinegar

¼ Tsp. sugar

⅛ Tsp. garlic powder

Salt and freshly ground black pepper


1. Make the blue cheese dressing (recipe below) and chill until ready to plate.

2. Cook up the bacon until crispy. Drain well on paper towels. Crumble up the bacon into small pieces.

3. Prepare your veggies. Core the head of lettuce and quarter it. Cut up the tomatoes into small pieces and chop the green onion.

4. Put on wedge on each plate. Add about two tablespoons of dressing on each wedge. Top with about 2 ounces of crabmeat, tomatoes, green onions and bacon. Enjoy.

Blue Cheese Dressing

1. In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

NOTE: Be sure you choose a blue cheese that you love. The better the quality of the cheese, the better the dressing. This is a thick, delicious dressing that works really well as a dip too! If you love blue cheese, this one is for you. You will probably have left over dressing for future salads. Just keep in the refrigerator for up to 3 days.

To core the lettuce, use an old restaurant kitchen tip: bang the core end hard on your kitchen counter. This will completely loosen the core end and it will pop right out…no cutting or digging to remove.


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