Crab Salad with Zucchini Salad and Baby Asparagus Recipe

Name: Crab Salad with Zucchini Salad and Baby Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon chopped garlic; 1 tablespoon finely chopped fresh tarragon leaves; 1 tablespoon chopped capers; 2 tablespoons chopped shallots; 1 pound lump crab meat picked over for cartilage; Salt to taste; Freshly ground pepper to taste; 1/2 pound baby asparagus; 1 small red onion, thinly sliced; Extra virgin olive oil to taste; Balsamic vinegar to taste; 12 zucchini flowers, cleaned

Servings: persons

1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon chopped garlic
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon chopped capers
2 tablespoons chopped shallots
1 pound lump crab meat picked over for cartilage
Salt to taste
Freshly ground pepper to taste
1/2 pound baby asparagus
1 small red onion, thinly sliced
Extra virgin olive oil to taste
Balsamic vinegar to taste
12 zucchini flowers, cleaned

1
In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots.
2
Mix well.
3
Fold in the crabmeat.
4
Season with salt and pepper.
5
Set aside.
6
In another mixing bowl, combine the asparagus and the onion.
7
Season to taste with the olive oil, balsamic vinegar, and salt and pepper.
8
To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate.
9
Lay 3 zucchini flowers over the crab salad.
10
Garnish with parsley.

480

kcal

Calories

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

You need 14 ingredients. The key ingredients include: 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon chopped garlic, 1 tablespoon finely chopped fresh tarragon leaves, and more.

Yes, Crab Salad with Zucchini Salad and Baby Asparagus 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.

Crab Salad with Zucchini Salad and Baby Asparagus

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