Chilled Crab, Asparagus & Avocado Salad

There is nothing more appealing to me on a hot summer day than a chilled salad for lunch or dinner.  Crab always adds that special touch to a salad, and since it is July 4th weekend I decided to make something special!

I had some beautiful little cherry tomatoes still warm on the vine, and sweet peppers and lots of fresh herbs in the garden. So I decided to create a very light summery salad with those, plus asparagus, corn, shallots, avocado and lump crabmeat, all on a bed of arugula. This is the perfect cold lunch to celebrate the holiday.

Ingredients: 

for the crab salad:

(makes about 3 – 4 servings)

  • 1 container of lump crab meat
  • 1/4 cup of mayonnaise  (more or less if desired)
  • 1 – 2 TB. of dijonnaise or dijon mustard
  • juice of 1/2 lemon
  • 1  TB. of olive oil
  • salt & fresh ground pepper to taste
  • 2 – 3 TB. of capers
  • 1 shallot minced (reserve half)
  • garden herbs minced / I used basil, parsley & chives (reserve half)
  • 2 – 3 small sweet peppers minced (reserve half)
  • 1 corn on the cob – the kernels cut off (reserve half)

for the green salad:

  • a handful of cherry tomatoes
  • one avocado cut in slices
  • the rest of the corn, minced vegetables & herbs
  • 1/2 lemon juice
  • 1 – 2 TB. of olive oil

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First blanch the asparagus and corn in a pan of simmering water for just a few minutes. (To keep it nice and green do not overcook). Drain and remove from the pan with tongs, then immerse in ice water. Drain & chill in the refrigerator while preparing the rest of the salad.

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Put the crab meat in a bowl and then add the mayonnaise, mustard, capers, 1/2 lemon & 1 TB. of olive oil. Add some salt & fresh ground pepper and lightly toss.

Next cut the corn off the cob and mince the shallot, peppers, tomatoes and herbs. Gently toss in half of the minced peppers, shallots, corn & chopped herbs.

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Arrange the arugula on plates. Add a scoop of crab salad on top of the greens, then arrange the cooked asparagus and the avocado slices on the plate. Sprinkle the remaining minced vegetables, corn and tomatoes & herbs on top. Drizzle a little olive oil and the rest of the lemon over top of each salad. A twist of black pepper and the salads are ready to serve! (an ice cold beer worked very well with this by the way!)

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This is a great salad because it brings together all the things you associate with summer..fresh summer produce, garden tomatoes, herbs and cold lump crab. (The capers add a nice salty touch). It’s easy, healthy, light & delicious!

I had some crab salad leftover so the next day I used it for lunch. I toasted sourdough bread, added a few avocado slices and put a couple spoonfuls of crab on top of each piece of toast.  A spoonful of sun dried tomato pesto I had on hand and dash of Old Bay Seasoning added the perfect zest to it!

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Enjoy!

 

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