Best Crab With Asparagus And Heirloom Tomatoes Recipes

SPAGHETTINI W/CRAB, ASPARAGUS & SUN-DRIED TOMATOES

Steps:

• Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
• Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
• Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
• Return water to a boil, add salt & cook pasta. Drain & set aside.
• Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
• Add pasta & basil, toss just to heat thru & serve.

ASPARAGUS CRAB OMELETS

Steps:

• Place asparagus in a steamer basket.
• Place in a saucepan over 1-inch water; bring to a boil.
• Cover and steam for 4-6 minutes or until crisp-tender; set aside.
• In a bowl, whisk together eggs, salt and pepper.
• Stir in tomatoes.
• Melt 1 Tblsp.
• butter in a skillet over medium heat; add half of the egg mixture.
• As eggs set, lift edges, letting uncooked portion flow underneath.
• When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
• Cover and let stand 1-2 minutes or until cheese is melted.
• Repeat for second omelet.

CRAB AND HEIRLOOM TOMATO SALAD

Steps:

• 1. Combine the first 5 ingredients in a large bowl.
• 2. Combine mayonnaise, rind, and juice in a small bowl, stirring with a whisk. Add the mayonnaise mixture to the crab mixture; toss gently to coat.
• 3. Arrange the tomatoes on a serving platter. Drizzle with oil. Sprinkle the tomatoes with salt and pepper. Mound the crab mixture over the tomatoes. Sprinkle with basil leaves. Enjoy!

ASPARAGUS CRAB AU GRATIN

Steps:

• Place asparagus in a greased 1-qt. baking dish.
• Top with crab and cheese and set aside.
• In a saucepan, melt 2 tablespoons butter.
• Stir in flour until smooth.
• Whisk in milk, mustard, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat and stir in lemon juice.
• Pour over asparagus.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over top.
• Bake, uncovered, at 350° for 30 minutes or until heated through.

CRAB SALAD WITH SUN-DRIED TOMATO LOUIS DRESSING

Steps:

• Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
• Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.

CRAB WITH ASPARAGUS AND HEIRLOOM TOMATOES

Steps:

• Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.

COLOSSAL CRAB ASPARAGUS BISQUE

Steps:

• Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
• For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAMY CRAB AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°.
• In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
• In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
• Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
• Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
• Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
• Bake at 350° for 30 minutes. Serve hot.

ASPARAGUS AND CRAB CASSEROLE

Steps:

• Preheat the oven to 375°F.
• Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
• Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
• Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.

ASPARAGUS CRAB AU GRATIN

Steps:

• 1. Wash and break off the hard end of the asparagus and place it in a greased 1-qt baking dish. set aside, top with crab and sprinkle with cheese. set aside.,
• 2. In a saucepan melt 3 tablespoons butter stir in the flour, whisk it together until smooth add the milk and mustard and cook on medium heat stirring for 2 to 3 minutes until thickened.
• 3. Remove from heat stir in the lemon juice, pour over asparagus..melt the remaining butter toss with bread crumbs and sprinkle over the asparagus and Bake uncovered in 350F oven for 30 minutes.

FRESH TOMATO AND CRAB SALAD

Steps:

• Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
• Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
• Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.