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.

Crab Salad With Zucchini Salad And Baby Asparagus prepared as a finished dish
Cook
20 min
Total
20 min
Yield
4 servings
Difficulty
Easy
Cuisine
Other
Protein
Seafood

Ingredients

Original recipe
Shopping list for 4

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-flowersother

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