Fresh Asparagus and Lump Crab Salad with a Sauce Ravigote Recipe

Name: Fresh Asparagus and Lump Crab Salad with a Sauce Ravigote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small bunches of fresh green asparagus; 1 cup homemade mayonnaise; 2 teaspoon Dijon mustard; Juice of one lemon; 1/2 cup minced onions; 1 tablespoon minced shallots; 1 teaspoon minced garlic; 1/4 cup pressed capers; 1 tablespoon chopped parsley; 1 tablespoon chopped chervil; 1 tablespoon chopped tarragon; 1 pound lump crabmeat, picked over for shells and cartledge

Servings: persons

2 small bunches of fresh green asparagus
1 cup homemade mayonnaise
2 teaspoon Dijon mustard
Juice of one lemon
1/2 cup minced onions
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup pressed capers
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 pound lump crabmeat, picked over for shells and cartledge

1
Bring a pot of salted water to a boil.
2
Trim off about 2 inches from the bottom of the asparagus.
3
When the water comes to a boil.
4
Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus) Remove the asparagus and place in a large mixing bowl of ice water.
5
Leave the asparagus in the water for 2 minutes.
6
Remove from the water and pat dry.
7
In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil and tarragon.
8
Mix well.
9
Season the mixture with salt and pepper.
10
Add the crab meat and mix well.
11
Reseason if needed.
12
Arrange the asparagus on a platter and spoon the crab mixture over the center of the asparagus.

431

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 12 ingredients. The key ingredients include: 2 small bunches of fresh green asparagus, 1 cup homemade mayonnaise, 2 teaspoon Dijon mustard, Juice of one lemon, and more.

Yes, Fresh Asparagus and Lump Crab Salad with a Sauce Ravigote 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.

Fresh Asparagus and Lump Crab Salad with a Sauce Ravigote

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