Asparagus & Crab Salad
Tender asparagus spears delicately dressed in a flavorful mix of white crabmeat, crème fraîche, and wholegrain mustard. This elegant dish is finished with a zesty splash of lime and a touch of olive oil for a refreshing and satisfying meal that's perfect for any occasion.
— Constant Cookbook
Ingredients
- 20 asparagus spears , trimmed
- 50g rocket
- 100g white crabmeat
- 3 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- juice ½ lime
- brown crabmeat , if you have it
- olive oil , for drizzling
Instructions
- 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.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4 as a starter
Nutrition
- Calories: 214 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.57 milligram of sodium
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