Spring Crab Salad
A wonderful dish for dining al fresco with a delicious glass of sauvignon blanc!
Ingredients
- For the salad
- 8 ounces asparagus, trimmed and washed
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons salt
- 2 ounces baby spinach
- 2 ounces citrus vinaigrette
- For the crab
- 1 pound backfin crab meat, picked through
- 1/2 cup mayonnaise
- 1/4 cup small diced red and green pepper
- 1-1/2 Tablespoons small diced red onion
- 1-1/2 Tablespoons small diced celery
- 1 Tablespoon chopped parsley
- 1 Tablespoon chopped green onion
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- pinch of ground black pepper
Instructions
- Preheat the oven to 375.
- Lay out the asparagus on a baking sheet and drizzle with oil and sprinkle with first salt.
- Roast asparagus in oven until tender about 12-15 minutes.
- Meanwhile, mix the crab, mayonnaise, red and green pepper, red onion, celery, parsley, green onion, Old Bay, granulated garlic, mustard, cayenne, second salt, and black pepper, thoroughly.
- Taste and adjust seasoning to taste with salt, pepper and/or cayenne.
- Divide the spinach among four plates. Top each with a quarter of the cooled asparagus.
- Divide the crab salad among the four plates.
- Drizzle spinach, asparagus and crab salad with the citrus vinaigrette.
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