Fresh Asparagus and Lump Crab Salad with a Sauce Ra

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.

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 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.

That's it — enjoy your meal!

Fresh Asparagus and Lump Crab Salad with a Sauce Ravigote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions