Blue Crab Salad With Asian Vinaigrette



6 servings

Recipe from

Southern Living


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


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.

June 1998
My Notes

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

Add Note