SPRING CRAB SALAD
A wonderful dish for dining al fresco with a delicious glass of sauvignon blanc!
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
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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 4 servings
Posted by: pgeistfeld@yahoo.com
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