Crab Salad With Zucchini Salad And Baby Asparagus Recipe

Crab Salad With Zucchini Salad And Baby Asparagus Recipe

Ingredients:

2 tsps of mustard (Dijon)
1 c of mayonnaise
1 tsp of garlic; chopped
1 Tbsp of tarragon leaves (fresh); chopped finely
1 Tbsp of capers; chopped
2 Tbsps of shallots; chopped
1 lb of crab meat (lump, picked over for cartilage)
Salt (to taste)
Pepper (freshly, ground, to taste)
1/2 lb of asparagus (baby)
1 pc of onion (small, red); sliced thinly
Oil (to taste, olive oil, extra virgin)
Vinegar (to taste, balsamic)
12 pcs of zucchini flowers; rinsed

Instructions:

Combine mayonnaise, mustard, garlic, capers, shallots, and tarragon inside a bowl; mix thoroughly. Fold crabmeat into the mixture and season salt & pepper.

Combine onion and asparagus on another bowl. Season salt, pepper, oil, and vinegar.

Divide mixture of asparagus onto 4 serving plates then mound crabmeat salad on each on top. Place three flowers above and garnish parsley.

>> Crab Salad With Zucchini Salad And Baby Asparagus Recipe