BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

April 24 2014

Spring Veggies - Asparagus and Crab Salad

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    1/2 pound(s) cooked lump crabmeat
    1/2 tablespoon(s) rice wine
    1 tablespoon(s) soy sauce
    1 1/2 teaspoon(s) lemon juice
    1 Thai chile, finely minced
    1 green onion, minced
    1 pound(s) thin asparagus spears
    1/4 cup(s) honey-roasted chopped nuts of your choice

Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.