CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN
Provided by Amanda Hesser
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams
DUNGENESS CRAB ASPARAGUS SALAD WITH ORANGE VINAGRE
From Coastal Living Magazine
Provided by Lynette !
Categories Other Salads
Time 20m
Number Of Ingredients 9
Steps:
- 1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
- 2. Combine orange rind and next 5 ingredients in a medium bowl. Drizzle about half of dressing over asparagus, and toss well. Arrange asparagus in center of each of 4 plates.
- 3. Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
ASPARAGUS AND CRAB SALAD
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 125 g, Fat 5 g, Fiber 3 g, Protein 14 g
SHAVED ASPARAGUS SALAD
Provided by Michael Symon : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
- Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.
Nutrition Facts : Calories 178, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 463 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 13 grams, Sugar 6 grams
ASPARAGUS, PECORINO AND RED ONION SALAD
Provided by Anne Burrell
Categories appetizer
Time 1h8m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- It is best to do this about an hour or so in advance to let the flavors "marry".
- Semplice!
ASPARAGUS AND CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
ASPARAGUS & CRAB SALAD
This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party
Provided by Good Food team
Categories Canapes, Dinner
Time 40m
Yield Serves 4 as a starter
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.57 milligram of sodium
ASPARAGUS AND CRAB SALAD
Make and share this Asparagus and Crab Salad recipe from Food.com.
Provided by Charlotte J
Categories Crab
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 224.1, Fat 10.9, SaturatedFat 1.6, Cholesterol 35.7, Sodium 719.2, Carbohydrate 15.1, Fiber 1.9, Sugar 12.8, Protein 17.6
CRAB & ASPARAGUS SALAD WITH REAL SALAD CREAM
This sweet, tangy salad will go well with with some thinly sliced dense brown bread
Provided by Mary Cadogan
Categories Lunch, Main course, Starter
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 353 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.01 milligram of sodium
CRAB & TANGLED ASPARAGUS SALAD ON TOAST
Shave asparagus into ribbons to top Tom Kerridge's crab on toast - it isn't something you see often and gives the dish a chef's touch. It makes a lovely starter
Provided by Tom Kerridge
Categories Lunch, Starter
Time 13m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 532 calories, Fat 43 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
ASPARAGUS, CRAB, AND ORANGE SALAD
Categories Salad Fruit Mustard Shellfish Vegetable Quick & Easy Lunch Orange Crab Asparagus Spring Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
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.
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