ASPARAGUS AND CRAB SALAD

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Asparagus and Crab Salad image

This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

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

Steps:

  • Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
  • Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
  • Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

Nutrition Facts : Calories 125 g, Fat 5 g, Fiber 3 g, Protein 14 g

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