Asparagus and Crab Salad
This wonderful fresh crab dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party or a refreshing main meal. If you are making this for 4 or more you could order 500g packs of the crab meat or for two you could order two dressed crabs and use the meat from them.
Serves 4 as a starter or 2 as a main.
- 20 thin asparagus spears trimmed
- 50g rocket
- 200g white crabmeat
- 3 tablespoons creme fraiche
- 1 tablespoon mustard
- Juice of half a lime
- Brown crabmeat (optional)
Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked.
Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
For the dressing, mix all the ingredients with brown crabmeat, if you have it.
Toss the asparagus through the dressing, then build a nest of asparagus spears on plates.
Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.
TOP TIP: Our crabmeat is always fresh hand picked crabmeat so if you don't use it all up, you can pop it in the freezer to enjoy another time.