Crab salad with zucchini salad and baby asparagus
Crab salad with zucchini salad and baby asparagus recipe in the zucchini category
Recipe ingredients:
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon chopped garlic
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 tablespoon chopped capers
- 2 tablespoons chopped shallots
- 1 pound lump crab meat picked over for cartilage
- Salt to taste
- Freshly ground pepper to taste
- 1/2 pound baby asparagus
- 1 small red onion, thinly sliced
- Extra virgin olive oil to taste
- Balsamic vinegar to taste
- 12 zucchini flowers, cleaned
Recipe method:
- 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.
Tags: crab, salad, baby, asparagus, recipe, zucchini, recipes, cooking