Asparagus And Crab Salad Recipes

ASPARAGUS & CRAB SALAD

Steps:

• Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
• For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN

Steps:

• Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
• In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
• Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.

CRAB & ASPARAGUS SALAD WITH REAL SALAD CREAM

Steps:

• Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
• For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
• Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.

ASPARAGUS AND CRAB SALAD

Steps:

• Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
• Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
• Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

TEMPURA SOFT SHELL CRAB AND ASPARAGUS WITH YUZU-MAUI ONION SALAD

Steps:

• In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
• In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette.
• PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.

ASPARAGUS, CRAB, AND ORANGE SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
• Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
• Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.

ASPARAGUS AND CRAB MEAT SALAD

Steps:

• Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
• Cover and refrigerate until ready to use. (Can be.
• prepared 3 days ahead.)
• Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
• Transfer to bowl of ice water and cool.
• Drain and pat dry.
• Mix crab meat into mayonnaise.
• Season to taste with salt.
• Arrange 1 lettuce leaf on each plate.
• Top with asparagus.
• Spoon crab meat mayonnaise over and serve.

CRAB & TANGLED ASPARAGUS SALAD ON TOAST

Steps:

• Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
• Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.

ASPARAGUS AND CRAB SALAD

Steps:

• For Dressing:.
• Combine all ingredients; mix well. Set aside.
• For Salad:.
• Steam or microwave asparagus until tender-crisp.
• Drain and let cool.
• Cut crab into bite-size pieces.
• Combine asparagus and crab in a large bowl.
• Add lettuce mix, cantaloupe and cucumber.
• Toss gently.
• Pour salad dressing over all.
• Toss to evenly coat.
• Serve immediately.

CRAB AND ASPARAGUS SALAD

Steps:

• Steam/boil Asparagus for 5 min until nice and pretty green then transfer into bowl of ice water(blanching).
• mix mayo,soy sauce,sugar salt and pepper until smooth.
• cut spears in half and drizzle dressing over crab and asparagus folding the mixture together
• refrigerate for and hour or eat right away.
• Sprinkle with seaseme seeds if desired.

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE

Steps:

• Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
• Season to taste with salt and pepper; set aside.
• Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
• As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
• When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
• Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
• In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
• Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
• Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
• Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
• Garnish with the grapefruit sections and serve.
• Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.