FBD

Crab Salad With Zucchini Salad And Baby Asparagus

A delicate composed salad of lump crab meat bound with Dijon-tarragon mayo, served over an asparagus and red onion salad, finished with zucchini flowers.

FrenchSeafoodEasy20 minBy Northstar

Ingredients

Servings
4
  • 1 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp chopped garlic
  • 1 tbsp finely chopped fresh tarragon leaves
  • 1 tbsp chopped capers
  • 2 tbsp chopped shallots
  • 1 lb lump crab meat, picked over for cartilage
  • 0.5 lb baby asparagus
  • 1 each small red onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 12 each zucchini flowers, cleaned

Instructions

  1. 1

    In a small mixing bowl, combine mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in crabmeat. Season with salt and pepper. Set aside.

  2. 2

    In another mixing bowl, combine asparagus and red onion. Season to taste with olive oil, balsamic vinegar, salt, and pepper.

  3. 3

    Divide asparagus mixture between four plates and mound crab salad in the center.

  4. 4

    Lay 3 zucchini flowers over the crab salad. Garnish with parsley and serve.

Tags

saladcrabemerilasparaguszucchini-flowers