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Crabmeat Salad with Asparagus and Zucchini Blossoms

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, C, E, P
    MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup Mayonnaise or store-bought mayonnaise

    2. 2 tablespoons minced shallots

    3. 1 tablespoon minced fresh tarragon

    4. 1 tablespoon capers, drained and chopped

    5. 2 teaspoons Dijon mustard

    6. 1 teaspoon minced garlic

    7. 1 pound lump crabmeat, picked over for shells and cartilage

    8. 1/2 teaspoon salt

    9. 1/4 teaspoon freshly ground black pepper

    10. 1/2 pound pencil-thin asparagus, trimmed and steamed until just tender

    11. 1 small red onion, thinly sliced

    12. 1 tablespoon extra-virgin olive oil

    13. 1 teaspoon balsamic vinegar

    14. 12 zucchini blossoms, rinsed well and patted dry

    15. 2 tablespoons chopped fresh flat-leaf parsley

    Instructions Jump to Ingredients ↑

    1. Mix the mayonnaise, shallots, tarragon, capers, mustard, and garlic in a medium bowl. Fold in the crabmeat and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

    2. In another bowl, toss the asparagus and onion with the olive oil and vinegar and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

    3. Place equal amounts of the asparagus in the centers of four salad plates. Arrange the crabmeat salad over the asparagus. Lay three zucchini blossoms over each portion of crabmeat and garnish with the parsley.

    4. Yield : 4 servings

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