Crab & asparagus salad with real salad cream

Crab & asparagus salad with real salad cream

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(1 ratings)

Prep: 15 mins Cook: 6 mins


Serves 2
This sweet, tangy salad will go well with with some thinly sliced dense brown bread

Nutrition and extra info

Nutrition: per serving

  • kcal353
  • fat26g
  • saturates9g
  • carbs8g
  • sugars5g
  • fibre5g
  • protein23g
  • salt1.01g


  • 10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal
  • 100g broad beans, podded
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • handful watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 100g crabmeat (I used a mixture of white and brown)

For the salad dressing

  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

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


  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.

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Comments, questions and tips

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7th May, 2010
Fantastic recipe. Have now done it for several dinner parties. Thank you.
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