Ingredients for Asparagus And Crab Meat Salad
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 1 small shallot, finely minced
- 1 teaspoon Dijon mustard
- freshly ground black pepper to taste
- 1 pound fresh asparagus spears
- 1 cup lump crab meat
- 4 Boston lettuce leaves
- salt to taste
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How to Make Asparagus And Crab Meat Salad
- Whisk together 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon tomato paste, 1 finely minced shallot, 1 teaspoon Dijon mustard, and freshly ground black pepper to taste in a medium bowl.
- Cover and refrigerate the dressing for at least 30 minutes (or up to 3 days) to allow the flavors to meld.
- Cook 1 pound asparagus spears in a large pot of boiling salted water until crisp-tender, about 4 minutes.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and preserve its vibrant green color.
- Once cooled, drain the asparagus and pat it thoroughly dry with paper towels.
- Gently fold 1 cup lump crab meat into the chilled mayonnaise dressing.
- Season the crab salad with salt and freshly ground black pepper to taste.
- Arrange one lettuce leaf on each serving plate.
- Top the lettuce with the blanched asparagus.
- Spoon the crab meat mayonnaise mixture over the asparagus and serve immediately or chill until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
22g
Fat
14g
Carbs
6g
