Blue Crab Salad With Asian Vinaigrette

recipe

Yield:

6 servings

Recipe from


Ingredients

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

Preparation

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.

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

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.

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

Note:

June 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note