Crab & asparagus salad with real salad cream

Crab & asparagus salad with real salad cream

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Cooking time

Prep: 15 mins Cook: 6 mins

Skill level

Easy

Servings

Serves 2

This sweet, tangy salad will go well with with some thinly sliced dense brown bread

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
353
protein
23g
carbs
8g
fat
26g
saturates
9g
fibre
5g
sugar
5g
salt
1.01g

Ingredients

  • 10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal
  • 100g broad beans, podded
  • handful watercress
  • 100g crabmeat (I used a mixture of white and brown)

For the salad dressing

  • 1 large egg
  • 2 tsp Dijon mustard
  • 1½ tsp golden caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 3 tbsp double cream

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Method

  1. Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
  2. For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
  3. Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.

Recipe from Good Food magazine, May 2009

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drusbridge's picture

Fantastic recipe. Have now done it for several dinner parties. Thank you.

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