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Blue Crab Salad With Asian Vinaigrette

Yield 6 servings


  • 2 tablespoons sesame seeds
  • 1 pound fresh jumbo lump crabmeat
  • 18 asparagus spears
  • 1 bunch red leaf lettuce, torn
  • Asian Vinaigrette

How to Make It

  1. Place a small skillet over medium-high heat until hot; add sesame seeds, and cook, stirring constantly, 3 minutes or until seeds are toasted. Set aside.

  2. Drain crabmeat, removing any bits of shell; set aside.

  3. Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cook asparagus in boiling water to cover 5 mintues or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

  4. Arrange lettuce on 6 serving plates; top evenly with asparagus and crabmeat. Drizzle evenly with Asian Vinaigrette, and sprinkle with sesame seeds.