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Asparagus & crab salad

Asparagus & crab salad

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a starter

This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party

Nutrition: per serving
HighlightNutrientUnit
kcal214
fat18g
saturates5g
carbs2g
sugars2g
fibre2g
protein10g
low insalt0.57g
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Ingredients

  • 20 asparagus spears , trimmed
  • 50g rocket
  • 100g white crabmeat

For the dressing

  • 3 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • juice ½ lime
  • brown crabmeat , if you have it
  • olive oil , for drizzling

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, May 2010

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A star rating of 5 out of 5.3 ratings
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