Crab Salad with Zucchini Salad And Baby Asparagus

1 servings

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Crab Salad with Zucchini Salad And Baby Asparagus Ingredients

1 c Mayonnaise	Salt to taste
2 ts Dijon mustard	Freshly ground pepper to
1 ts Chopped garlic	1/2 lb Baby asparagus
1 tb Finely chopped fresh	1 sm Red onion; thinly sliced
1 tb Chopped capers	Extra virgin olive oil to
2 tb Chopped shallots	Balsamic vinegar to taste
1 lb Lump crab meat picked over	12 Zucchini flowers; cleaned

Instructions for Crab Salad with Zucchini Salad And Baby Asparagus

In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and pepper. Set aside. In another mixing bowl, combine the asparagus and the onion. Season to taste with the olive oil, balsamic vinegar, and salt and pepper. To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate. Lay 3 zucchini flowers over the crab salad. Garnish with parsley. Yield: 4 servings Converted by MC_Buster. Per serving: 1665 Calories (kcal); 188g Total Fat; (94% calories from fat); 5g Protein; 19g Carbohydrate; 77mg Cholesterol; 1461mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC54 Converted by MM_Buster v2.0n.

Main Ingredient: ZucchiniCuisine: Uncategorized