Crab With Asparagus And Heirloom Tomatoes Food

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ASPARAGUS AND CRAB MEAT SALAD



Asparagus and Crab Meat Salad image

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

1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1 1/2 teaspoons shallots, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 lb asparagus, trimmed
8 ounces crabmeat, cooked
4 large boston lettuce leaves or 4 large butter lettuce leaves

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.

SPAGHETTINI W/CRAB, ASPARAGUS & SUN-DRIED TOMATOES



Spaghettini W/Crab, Asparagus & Sun-Dried Tomatoes image

This recipe has been entered for ZWT II & my source is: www.mangiabenepasta.com/seafood.html. Times were not included, so have been estimated.

Provided by twissis

Categories     Crab

Time 40m

Yield 4 11 oz servings, 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
3 garlic cloves (minced)
2 1/2 cups tomatoes (chopped)
3/4 cup sun-dried tomato (oil-packed, drained & chopped)
1/2 teaspoon red pepper flakes
salt (to taste)
pepper (to taste)
1/2 lb fresh asparagus (1 inch pieces)
12 ounces spaghettini (thin spaghetti)
8 ounces fresh crabmeat (preferred, but sub as desired)
1/2 cup mascarpone cheese
10 fresh basil leaves (thinly sliced)

Steps:

  • Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
  • Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
  • Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
  • Return water to a boil, add salt & cook pasta. Drain & set aside.
  • Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
  • Add pasta & basil, toss just to heat thru & serve.

Nutrition Facts : Calories 547.4, Fat 16, SaturatedFat 2.3, Cholesterol 33.4, Sodium 391.1, Carbohydrate 77.5, Fiber 6.7, Sugar 9.4, Protein 24.9

ASPARAGUS AND CRAB CASSEROLE



Asparagus and Crab Casserole image

Categories     Bread     Sauce     Sandwich     Bake     Crab     Asparagus

Yield makes 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 2/3 cups whole milk
1 ounce Cheddar cheese, grated (1/4 cup)
1 ounce Swiss cheese, grated (1/4 cup)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
24 fresh asparagus spears
1 pound lump crab meat
1 cup grated Parmesan cheese (4 ounces)

Steps:

  • Preheat the oven to 375°F.
  • Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
  • Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
  • Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.

ASPARAGUS CRAB AU GRATIN



Asparagus Crab Au Gratin image

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

1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft breadcrumbs

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 AND HEIRLOOM TOMATO SALAD



Crab and Heirloom Tomato Salad image

I love to grow tomatoes....there is nothing like that perfect first bite of a home grown tomato! This salad includes another favorite, fresh crabmeat. You can usually find the mini bell peppers in a bag in the produce section.

Provided by Lynette !

Categories     Other Salads

Time 20m

Number Of Ingredients 13

1/3 c fresh cilantro leaves
4 mini sweet bell peppers, thinly diagonally sliced
1 large shallot, thinly sliced
1 jalapeno pepper, thinly diagonally sliced
12 oz jumbo lump crabmeat, shell pieces removed
2 1/2 Tbsp mayonnaise
1 tsp lime zest
1 Tbsp fresh lime juice
2 lb heirloom tomatoes, sliced
1 1/2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/4 c small fresh basil leaves

Steps:

  • 1. Combine the first 5 ingredients in a large bowl.
  • 2. Combine mayonnaise, rind, and juice in a small bowl, stirring with a whisk. Add the mayonnaise mixture to the crab mixture; toss gently to coat.
  • 3. Arrange the tomatoes on a serving platter. Drizzle with oil. Sprinkle the tomatoes with salt and pepper. Mound the crab mixture over the tomatoes. Sprinkle with basil leaves. Enjoy!

CRAB SALAD WITH SUN-DRIED TOMATO LOUIS DRESSING



Crab Salad with Sun-Dried Tomato Louis Dressing image

Categories     Salad     Shellfish     Tomato     Low Carb     Mayonnaise     Crab     Asparagus     Fall     Lettuce     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 15

1 1/4 cups mayonnaise
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup milk
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound asparagus, trimmed to 5-inch lengths
12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
1 pound lump crabmeat
1 cup cherry tomatoes
2 large hard-boiled eggs, cut into wedges
Lemon wedges

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
  • Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.

FRESH TOMATO AND CRAB SALAD



Fresh Tomato and Crab Salad image

As stated on the Whole Foods website, "Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal. Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables." This recipe is low calorie, low fat and gluten-free. NOTE: After making this fabulous salad, I recommend a light sprinkle of Old Bay Seasoning atop the salad right before serving. . .makes it pretty and tastes great too!

Provided by januarybride

Categories     Crab

Time 15m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs ripe heirloom tomatoes, cored and chopped
1 lb cooked crabmeat
1/4 cup chopped fresh chives
1/4 cup lemon juice
1 teaspoon lemon zest
salt
white pepper
3/4 cup low-fat sour cream
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard

Steps:

  • Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
  • Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
  • Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.

Nutrition Facts : Calories 143.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 43.5, Sodium 681.8, Carbohydrate 9.9, Fiber 2.5, Sugar 5.4, Protein 16.6

COLOSSAL CRAB ASPARAGUS BISQUE



Colossal Crab Asparagus Bisque image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 1/2 quarts chicken stock
2 bay leaves
3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
8 tablespoons (1 stick) butter
4 white onions, chopped
5 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup all-purpose flour (approximately, or as needed to create roux)
1 pint heavy cream
1 pound colossal crabmeat
4 tablespoons mayonnaise
2 teaspoons freshly chopped thyme leaves
Salt and freshly ground black pepper
1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

Steps:

  • Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
  • For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAMY CRAB AND ASPARAGUS BAKE



Creamy Crab and Asparagus Bake image

Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.

Provided by Northwestgal

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

12 ounces wide egg noodles, cooked according to package directions and drain well
1/2 onion, chopped
2 -3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon vegetable oil
18 ounces imitation crabmeat, broken into bite-size pieces
1 (14 1/2 ounce) can asparagus spears, cut, drained
1/4 cup parmesan cheese, grated, divided
1 tablespoon dried parsley
1 -2 teaspoon red pepper flakes
3/4 cup cream (10% cream or Half and Half)
1 -2 tablespoon horseradish cream (your choice, mild or hot)
2 teaspoons salt
1 teaspoon ground pepper

Steps:

  • Preheat oven to 350°.
  • In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
  • In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
  • Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
  • Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
  • Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
  • Bake at 350° for 30 minutes. Serve hot.

CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO



Chile-Lime Crab Salad With Tomato & Avocado image

Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers.

Provided by Manami

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

5 tablespoons fresh lime juice
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeno
1 tablespoon chopped fresh cilantro, plus
cilantro leaf, for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
salt, to taste
fresh ground black pepper, to taste
1/2 lb lump crabmeat, picked over & all shells removed
1 1/2 Hass avocadoes, diced (1/2 inch)
1/3 cup minced red onion
1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

Steps:

  • In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
  • Season the dressing with salt and pepper.
  • In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
  • In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
  • Place a tomato slice on each plate and season with salt.
  • Top with the avocado and the crab and garnish with the cilantro.
  • Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
  • *To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
  • **Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.

CRAB WITH ASPARAGUS AND HEIRLOOM TOMATOES



Crab with Asparagus and Heirloom Tomatoes image

Provided by Michael Taus

Categories     Citrus     Fish     Herb     Onion     Pepper     Vegetable     Broil     Yogurt     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 15

3 tablespoon extra-virgin olive oil
2 tablespoon aged balsamic vinegar
Sea salt
Coarsely ground black pepper
12 spears asparagus, ends trimmed 2 inches
Vegetable oil cooking spray
2 shallots, minced
8 heirloom tomatoes, seeded and diced
2 cups crabmeat, chopped
2 cucumbers, seeded and diced
2 tablespoon finely chopped chives
2 cups diced red, yellow or purple bell peppers
2 tablespoon nonfat plain yogurt
Juice of half a lime
2 tablespoon minced fresh cilantro

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.

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CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO
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5/5
Category Side Dish
Author Sue Zemanick
Total Time 30 mins
  • In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
  • In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
  • Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.


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