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 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
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
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
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.
ASPARAGUS EGG SALAD TEA SANDWICHES
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.
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
CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE
Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
- Season to taste with salt and pepper; set aside.
- Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
- As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
- When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
- Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
- In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
- Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
- Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
- Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
- Garnish with the grapefruit sections and serve.
- Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.
Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9
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
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.
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 AU GRATIN
Make and share this Asparagus Crab Au Gratin recipe from Food.com.
Provided by bmcnichol
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish.
- Top with crab and cheese and 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 and stir in lemon juice.
- Pour over asparagus.
- Melt remaining butter and toss with bread crumbs.
- Sprinkle over top.
- Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17
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 & 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
COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
- To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
- Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
- To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 22 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 866 milligrams, Sugar 11 grams, TransFat 1 gram
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
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.
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.
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Cuisine ItalianTotal Time 20 minsCategory Pasta RecipesCalories 333 per serving
- Melt the butter with a little oil in a frying pan while you bash the fennel seeds using a pestle and mortar till ground.
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- Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute.
THIN SPAGHETTI WITH CRAB AND ASPARAGUS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (2)Category SpaghettiServings 4-6Total Time 30 mins
- In a large saucepan of salted boiling water, cook the pasta until almost al dente, 5 to 7 minutes. Add the asparagus and cook until the pasta is al dente and the asparagus is crisp-tender, about 2 minutes longer. Reserve 1 cup of the cooking water, then drain well.
- Meanwhile, in a very large skillet, melt the butter with the basil sprigs over moderate heat. Add the pasta and asparagus, the 1/4 cup of cheese and 1/2 cup of the cooking water. Cook over moderate heat, tossing, until the pasta is coated in a light sauce, 3 to 5 minutes; add more of the cooking water if needed. Season the pasta generously with salt and pepper. Gently fold in the crab and cook until hot, 1 to 2 minutes. Discard the basil sprigs. Garnish with basil leaves and serve, passing more cheese at the table.
CRAB, AVOCADO AND ASPARAGUS SALAD - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 8
- Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the asparagus spears lengthwise. Blanch the asparagus tips and strands in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
- In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
- Add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Add the crab, avocado and the remaining dressing, toss gently and serve at once.
CRAB, AVOCADO AND ASPARAGUS SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the asparagus spears lengthwise. Blanch the asparagus tips and strands in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
- In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
- Add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Add the crab, avocado and the remaining dressing, toss gently and serve at once.
SPRING AND A WHITE ASPARAGUS AND CRAB SALAD FOR EASTER
From shescookin.com
Cuisine Dutch-InspiredCategory SaladServings 4Total Time 25 mins
- Prepare white asparagus: Cut off 1 inch of the asparagus stems and discard. To peel the stalks, gently hold the tip and using a vegetable peeler to shave the length of the stalk. Blanch the spears in boiling water for about 4 minutes. Remove and transfer to an ice bath to stop the cooking.
- Prepare the green asparagus in the same manner, but cut the spears into 1 inch pieces. After you blanch the white asparagus, allow the water to come to a boil again and blanch the green asparagus for about 3 minutes. Remove and place in an ice bath to stop the cooking. Use 1 cup of the stems for this sauce. Reserve the tips and remaining stems for use in a salad, omelet, risotto, or pasta dish.
- For the Asparagus Sauce: Heat the butter in a skillet over med heat. Sauté the shallots for 2 minutes. Add the asparagus and sauté for another 2 minutes. Transfer the mixture to a blender and puree – I prefer mine a little chunky for textural contrast against the smooth spears of asparagus. Add the half & half, pulse to blend.
- Prepare the vinaigrette: Whisk together the vinegar and lemon juice in a bowl. Slowly whisk in he canola oil. Stir in the shallots and chives. Or the easy way: place all ingredients in a glass jar and shake to combine. Refrigerate in a covered container for up to 2 weeks (the chives will darken after 1 day).
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Servings 4Calories 343 per serving
- Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Chill. Cut potatoes into 1/2-inch-thick slices. Sprinkle potatoes and asparagus with 1/8 teaspoon salt.
- Combine remaining 1/8 teaspoon salt and next 6 ingredients (through sugar) in a small bowl, stirring well with a whisk.
- Arrange watercress on a large platter. Arrange potatoes, asparagus, and crabmeat over watercress. Serve immediately with dressing on the side.
GRILLED CORN, CRAB, AND ASPARAGUS SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 40 minsServings 4Calories 209 per serving
- Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.
- Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.
- Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into 3/4-inch pieces.
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