Crab Salad With Asparagus, Lemon And Parmesan
- Total Time
- 15 minutes
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Ingredients
- Sea salt
- 1pound thin asparagus, trimmed
- 1pound fresh lump crab meat
- 2lemons, with their zest
- â…“cup best-quality olive oil
- ½cup (2 ounces) loosely packed Parmigiano-Reggiano cheese, in long, thin shavings (best done with a good vegetable peeler)
Nutritional analysis per serving (4 servings)
344 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 28 grams protein; 809 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
- Step 2
In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
- Step 3
Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.
- If thin asparagus is not available, thicker stalks may be substituted. Cook 4 to 6 minutes, depending on size. Slice stalks lengthwise after cooking, either in half or in quarters depending on diameter
Private Notes