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Crab and Asparagus Salad Recipe

CD  HD  15mins

Serves 4      Cold   Shellfish   Seafood   Vegetables   Herbs   Hors d'oeuvre   Starter   Appetizer   Gluten Wheat Dairy Free

12 Asparagus Spears
120ml/4fl.oz Mayonnaise (check ingredients)
2 teasp Dijon Mustard (check ingredients)
The juice of 1 Lemon
2 tbsp very finely minced Shallots
1 tbsp Capers, drained and chopped
2 Wild Garlic Leaves, finely chopped (Optional)
2 tbsp freshly chopped Parsley
375g/13oz  Fresh Cooked Crabmeat (white or white and brown meat)


1. Bring a large saucepan of water to the boil. Meanwhile, cut about 5cm/2 inches off the bottom of the asparagus. Once the water comes to the boil, add some salt then add the asparagus and cook for 5-7 minutes until just tender.

2. Meanwhile, place the mayonnaise, mustard, lemon juice, shallots, capers, wild garlic, parsley, salt and pepper in a medium sized mixing bowl, mix well, then add the crab meat, fold together thoroughly and adjust the seasoning if necessary.

3. Once cooked, drain the asparagus, transfer to a large mixing bowl of very cold water for 2 minutes to cool quickly, then remove from the water and pat dry on kitchen paper.

4. To serve - Place three asparagus spears on individual serving plates and spoon the crab mixture across the centre of the asparagus.


  More Starter  Recipes  | Crab  Cooking, Prep & Information |   General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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