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Asparagus & crab salad

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

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 4 as a starter
  • Easy
  • Serves 4 as a starter
  • Easy
  • Calories 214
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 2
  • Protein 10
  • Fat 18
  • Fibre 2
  • Salt 0.57

Nutrition per serving

  • Calories 214
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 2
  • Protein 10
  • Fat 18
  • Fibre 2
  • Salt 0.57

Ingredients

  • 20 asparagus spears, trimmed
  • 50g rocket
  • 100g white crabmeat
  • 3 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • juice ½ lime
  • brown crabmeat, if you have it
  • olive oil, for drizzling

Method

  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.

  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.

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