Crab Salad with Zucchini Salad and Baby Asparagus

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!