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Crab Salad With Zucchini Salad And Baby
Asparagus
1
2
1
1
1
2
1
Cup Mayonnaise
Teaspoon Dijon mustard
Teaspoon Chopped garlic
Tablespoon Finely chopped fresh tarragon leaves
Tablespoon Chopped capers
Tablespoon Chopped shallots
Pound Lump crab meat picked over for cartilage
Salt to taste
Freshly ground pepper to taste
1
1
/2 Pound Baby asparagus
Small Red onion; thinly sliced
Extra virgin olive oil to taste
Balsamic vinegar to taste
1
2 Zucchini flowers; cleaned
In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon,
capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and
pepper. Set aside. In another mixing bowl, combine the asparagus and the
onion. Season to taste with the olive oil, balsamic vinegar, and salt and
pepper. To serve, divide the asparagus mixture between four plates and mound
the crab salad in the center of each plate. Lay 3 zucchini flowers over the
crab salad. Garnish with parsley.
Yield: 4 servings
Crab Salad With Zucchini Salad And Baby Asparagus
166
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