Crab Salad Recipe
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Delicious Fresh Crab Salad with Asparagus
Many people use salads to help them lose weight. You could eat pretty well on a salad diet with a little planning. It is easy to get all the food groups represented in various salad recipes. This particular salad includes meat, several vegetables, lemon juice, and a delicious dressing. This recipe is extremely simple to make. You can use either real crab or imitation crab for a delicious dish.
Make the most of asparagus season with this delicious crab salad. Look for bright green spears that are firm to the touch. They should not be bendable. Avoid spears that are twisted, flattened, or woody. The tops should be tightly closed. Dark green or purple colorations on the tip are fine. Yellow or dried tips are indications that the asparagus is old. The diameter of the spears is not important to the quality, so select the size you like best. Asparagus does not keep for very long, so use it soon after purchase.
White wine Worcestershire sauce is a variation on normal Worcestershire sauce. It is lighter in color and a little bit thicker. It goes well with chicken, pork, fish, vegetables, and seafood due to the white sauterne wine added to its recipe. If you cannot find it near you, you can make a substitute for it by combining 1-½ tablespoons dry sherry, ½ teaspoon cider vinegar, ¼ teaspoon salt, and ¼ teaspoon sugar. This is an easy way to add a delicious, complex flavor to the dressing without a lot of effort.
Crab and Asparagus Salad
Ingredients -
¾ pound fresh asparagus spears
¼ cup low fat mayonnaise
1 Tablespoon lemon juice
1 teaspoon capers, chopped
½ teaspoon prepared mustard
½ teaspoon white wine Worcestershire sauce
Bag of fresh spinach leaves
¾ pound fresh crab meat, cooked, drained and flaked OR ¾ pound imitation crab meat, flaked
⅛ teaspoon paprika
Preparation:
Trim the ends off the asparagus spears so they are all tender. Peel any hardened skin on the bottom of the stalks. Steam the asparagus until just tender (about 8 minutes). Plunge the asparagus into ice water immediately to stop the cooking process. Drain and refrigerate for at least an hour.
Mix the mayonnaise, lemon juice, capers, mustard, and Worcestershire sauce together in a small bowl. Refrigerate until serving time.
Just before serving, arrange equal portions of crab and asparagus on top of the spinach leaves. Top with a drizzle of dressing and add a dash of paprika for color.
(Serves 6)
Photo Description:
Just looking at the fresh ingredients for our Crab and Asparagus Salad makes the mouth water! Crisp spinach leaves, tender spears of asparagus and in this case, pretty disks of tender imitation crab make an excellent salad when topped off with a nice dressing. It is simple and elegant. Make the most of asparagus season with this delicious crab salad recipe. All the ingredients are prepared in advance, so all you need to do is assemble the salads at serving time. This is a wonderful recipe for a spring or summer salad.
