ASPARAGUS AND CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
ASPARAGUS & CRAB SALAD
This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party
Provided by Good Food team
Categories Canapes, Dinner
Time 40m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
- For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.
Nutrition Facts : Calories 214 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.57 milligram of sodium
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
- Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
- Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
- Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
ASPARAGUS AND CRAB SALAD
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
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
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
ASPARAGUS CRAB OMELETS
These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce. -Mae Jean Damron Sandy, Utah
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small 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 for 1-2 minutes or until cheese is melted. Repeat for second omelet.
Nutrition Facts : Calories 407 calories, Fat 27g fat (13g saturated fat), Cholesterol 541mg cholesterol, Sodium 733mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
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.
IMITATION CRABMEAT SALAD
Great deli-like salad. Our family never seems to get tired of it! You may use low-fat sour cream and mayonnaise if you wish. Serve on lettuce leaves with tomato wedges for a garnish.
Provided by DThomRN2
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine onion, green pepper, celery and imitation crab meat.
- In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
- Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 575.4 calories, Carbohydrate 19.2 g, Cholesterol 40.3 mg, Fat 53.5 g, Fiber 1 g, Protein 7 g, SaturatedFat 9.1 g, Sodium 1393.9 mg, Sugar 8.8 g
CLASSIC CRAB AND SHRIMP SALAD
This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.
Provided by melimel_86
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g
ASPARAGUS AND CRAB SALAD
Make and share this Asparagus and Crab Salad recipe from Food.com.
Provided by Charlotte J
Categories Crab
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For Dressing:.
- Combine all ingredients; mix well. Set aside.
- For Salad:.
- Steam or microwave asparagus until tender-crisp.
- Drain and let cool.
- Cut crab into bite-size pieces.
- Combine asparagus and crab in a large bowl.
- Add lettuce mix, cantaloupe and cucumber.
- Toss gently.
- Pour salad dressing over all.
- Toss to evenly coat.
- Serve immediately.
Nutrition Facts : Calories 224.1, Fat 10.9, SaturatedFat 1.6, Cholesterol 35.7, Sodium 719.2, Carbohydrate 15.1, Fiber 1.9, Sugar 12.8, Protein 17.6
ASPARAGUS SOUP WITH CRAB MEAT
This is a lovely spring soup with a beautiful color and sheen and a perfectly balanced flavor. Neither the asparagus nor the crab meat overpower each other. Note that the authors of the "Silver Palate Cookbook" say the best way to puree asparagus is with a food mill which gets out all the fibrous tissue. Nevertheless, a blender or food processor will work if you strain the soup afterward. This is a luxurious menu choice for a luncheon or a dinner appetizer. Consider it for Easter, too. The recipe was originally posted on the TOH website both by Cathy and by Janie. It was taken from a cookbook called "The Soup Bible."
Provided by Lorraine of AZ
Categories Crab
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces.
- Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. You may add chopped onion and garlic to the saucepan with the asparagus if you wish the additional flavor.
- Add stock and bring to a boil over high heat, skimming off any foam from surface. Lower heat and simmer over medium heat for 3 to 5 minutes until asparagus is tender, yet crisp. Reserve 12 to 16 asparagus tips for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender.
- Puree the soup in batches in a blender or food processor or pass the mixture through the fine blade of a food mill back into the saucepan. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat. Blend the cornstarch with the 2 tablespoons cold stock or water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning. Add the optional butter if you wish; this is what puts the lovely sheen on the soup.
- To serve: ladle the soup into heated bowls and top each with a spoonful of the crab meat and a few of the reserved asparagus tips.
CRAB AND ASPARAGUS TART
A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There's no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
- Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
- Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
- Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB AND ASPARAGUS SALAD
Make and share this Crab and Asparagus Salad recipe from Food.com.
Provided by Rennug
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam/boil Asparagus for 5 min until nice and pretty green then transfer into bowl of ice water(blanching).
- mix mayo,soy sauce,sugar salt and pepper until smooth.
- cut spears in half and drizzle dressing over crab and asparagus folding the mixture together
- refrigerate for and hour or eat right away.
- Sprinkle with seaseme seeds if desired.
ASPARAGUS CRAB CASSEROLE
On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.
Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
ASPARAGUS AND CRAB MEAT SALAD
Make and share this Asparagus and Crab Meat Salad recipe from Food.com.
Provided by lazyme
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
- Cover and refrigerate until ready to use. (Can be.
- prepared 3 days ahead.)
- Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
- Transfer to bowl of ice water and cool.
- Drain and pat dry.
- Mix crab meat into mayonnaise.
- Season to taste with salt.
- Arrange 1 lettuce leaf on each plate.
- Top with asparagus.
- Spoon crab meat mayonnaise over and serve.
CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN
Provided by Amanda Hesser
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
- In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
- Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams
CRAB & ASPARAGUS SALAD WITH REAL SALAD CREAM
This sweet, tangy salad will go well with with some thinly sliced dense brown bread
Provided by Mary Cadogan
Categories Lunch, Main course, Starter
Time 25m
Number Of Ingredients 10
Steps:
- Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
- For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
- Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.
Nutrition Facts : Calories 353 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.01 milligram of sodium
ASPARAGUS, CRAB, AND ORANGE SALAD
Categories Salad Fruit Mustard Shellfish Vegetable Quick & Easy Lunch Orange Crab Asparagus Spring Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
- Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
- Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.
CRAB & TANGLED ASPARAGUS SALAD ON TOAST
Shave asparagus into ribbons to top Tom Kerridge's crab on toast - it isn't something you see often and gives the dish a chef's touch. It makes a lovely starter
Provided by Tom Kerridge
Categories Lunch, Starter
Time 13m
Number Of Ingredients 10
Steps:
- Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
- Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.
Nutrition Facts : Calories 532 calories, Fat 43 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
ASPARAGUS CRAB AU GRATIN
"I was delighted to discover this rich casserole years ago when we had a large asparagus patch," recalls Nancy Thibodeau of Overgaard, Arizona. "It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; 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; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 294 calories, Fat 19g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 732mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
CRAB ASPARAGUS SALAD
Make and share this Crab Asparagus Salad recipe from Food.com.
Provided by Food.com
Categories Crab
Time 40m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- In a medium heat pan sweat the shallots until translucent. Add the slice morels and then turn heat to high.
- Allow shallots and morels to cook then deglaze with sherry wine. (careful of flames) let sherry reduce by half; then emulsify the butter and cream then reduce by half again. Add the crab, peas, and confit tomato. Adjust salt and lemon seasoning.
Nutrition Facts : Calories 796.8, Fat 42.9, SaturatedFat 26, Cholesterol 214.7, Sodium 599.8, Carbohydrate 31.9, Fiber 8.8, Sugar 10.8, Protein 33.7
CRAB COUSCOUS SALAD
You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork., For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat.
Nutrition Facts :
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