FBD

Fresh Asparagus And Lump Crab Salad With A Sauce Ravigote

Blanched green asparagus topped with a mound of lump crab bound in a herb-forward ravigote sauce of capers, chervil, tarragon, and Dijon mayo.

FrenchSeafoodIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 2 bunch fresh green asparagus
  • 1 cup homemade mayonnaise
  • 2 tsp Dijon mustard
  • 1 each lemon, juiced
  • 0.5 cup minced onions
  • 1 tbsp minced shallots
  • 1 tsp minced garlic
  • 0.3 cup pressed capers
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chervil
  • 1 tbsp chopped tarragon
  • 1 lb lump crabmeat, picked over for shells and cartilage

Instructions

  1. 1

    Bring a pot of salted water to a boil. Trim 2 inches from bottom of asparagus.

  2. 2

    Add asparagus to boiling water and cook 2-3 minutes. Remove and place in a large bowl of ice water for 2 minutes. Pat dry.

  3. 3

    In a mixing bowl, whisk mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon. Season with salt and pepper.

  4. 4

    Add crab meat and mix well. Reseason if needed.

  5. 5

    Arrange asparagus on a platter and spoon crab mixture over the center.

Tags

saladfrenchcrabemerilasparagusravigote