Crab Rangoon Salad

Name: Crab Rangoon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch asparagus; 2 tbsp. water; .⅓ tsp. salt; 13 c. mayonnaise; 2 green onions; 2 tbsp. fresh lemon juice; 1 tsp. honey; 2 tsp. lower-sodium soy sauce; 8 oz. good-quality crab meat; 8 c. frisee lettuce; 1 c. rice crackers

Eats Now Editorial Team · 5624 kcal · Seafood

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Crab Rangoon Salad – a delicious recipe with asparagus, water, salt, mayonnaise, green onions, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 bunch asparagus
2 tbsp. water
.⅓ tsp. salt
13 c. mayonnaise
2 green onions
2 tbsp. fresh lemon juice
1 tsp. honey
2 tsp. lower-sodium soy sauce
8 oz. good-quality crab meat
8 c. frisee lettuce
1 c. rice crackers

1
In shallow 2-quart microwave-safe baking dish, combine asparagus with water.
2
Sprinkle with salt.
3
Cover with vented plastic wrap and microwave on high 4 minutes.
4
Drain well and cool completely.
5
In medium bowl, whisk together mayonnaise, green onions, lemon juice, honey, and soy sauce until smooth.
6
Add crab and asparagus, tossing to coat.
7
Divide lettuce among 4 serving plates.
8
Top with crab mixture.
9
Sprinkle with rice crackers.

5624

kcal

Calories

586

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch asparagus, 2 tbsp. water, .⅓ tsp. salt, 13 c. mayonnaise, and more.

Yes, Crab Rangoon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
5624 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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