Monday, April 6, 2009

Asparagus and Crab Salad

The nice thing about living in California is the access to fresh seafood. Asparagus are in season and even though they are available year-round this is the time to really get your fill. Pairing them with fresh crabmeat is always a great idea especially when you give it a Thai spin. The is a light dish with layers or flavors that make it great for lunch or as a starter for your next dinner party.

Asparagus and Crab Salad
  • 1/2 pound cooked lump crabmeat
  • 1/2 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons lemon juice
  • 1 Thai chile, finely minced
  • 1 green onion, minced
  • 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
  • 1/4 cup honey-roasted chopped nuts of your choice
  1. Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
  2. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
  3. Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.


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