Crab And Asparagus Salad Food

ASPARAGUS AND CRAB SALAD

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.

CRAB & ASPARAGUS SALAD WITH REAL SALAD CREAM

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.

CRAB ASPARAGUS SALAD

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.

CRAB AND ASPARAGUS SALAD

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.

TEMPURA SOFT SHELL CRAB AND ASPARAGUS WITH YUZU-MAUI ONION SALAD

Steps:

• In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
• In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette.
• PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.

ASPARAGUS, CRAB, AND ORANGE SALAD

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.

WOOD ROASTED SOFT SHELL CRAB AND ASPARAGUS SALAD

Steps:

• Special equipment: Wood-fire oven.
• Preheat the oven to 400 degrees F. Create a fire in a wood-fire oven.
• For the vinaigrette:.
• Render the pancetta over low heat in a pan until slightly crisp, and then remove from the pan and reserve the fat. Return a small amount of fat to the pan and gently cook the garlic, shallots, oregano, thyme and some salt and pepper.
• Remove from the heat and pour in the vinegar to deglaze (do not simmer to reduce). Scrape up any remaining bits stuck to the pan, then pour into a bowl and whisk in the mustard. Measure the remaining pancetta fat; add enough of the olive oil to make 1 cup. Whisk the oil into the vinegar mixture and season with salt and pepper.
• For the salad:.
• Drizzle the asparagus spears with oil and sprinkle with salt and pepper. Roast in the oven and let char until tender but still toothsome.
• Sprinkle the crabs with salt and pepper and rub with a small amount of oil. Place on a heatproof pan and into the fire and roast until cooked through.
• Combine the radishes, spring onions, green garlic, herbs and pea tendrils in a bowl. Toss with enough vinaigrette to coat. Add a small amount of vinaigrette to the hot pan with the asparagus and coat.
• Divide the asparagus among 4 plates and top with the salad and 1 crab each. Drizzle with the remaining vinaigrette.

ASPARAGUS AND CRAB SALAD

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.

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE

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.

ASPARAGUS AND CRAB MEAT SALAD

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

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.

CRAB & TANGLED ASPARAGUS SALAD ON TOAST

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.