After my visit to Portland Shellfish I thought I would prepare my favorite crab starter, asparagus & crab salad. This incorporates crème fraiche, fresh lime and Dijon mustard to give a wonderfully fresh dish. This recipe made just enough for three, you will need to buy another dressed crab or buy cartons of white & brown meat.

Serves 3
1 small dressed crab
15 asparagus spears, trimmed

Dressing
3 tablespoons of crème fraiche
1 to 2 teaspoons Dijon mustard
juice 1 small lime
brown crab meat

olive oil for drizzling

Trim the asparagus and cook in a large pan for 2 minutes
Drain and tip into iced water
Dry and cut into 3 pieces at an angle


Mix all the ingredients for the dressing and season
Toss the asparagus spears in the dressing

To Serve: build a nest of asparagus spears in the center of the plate
Place some white crab meat in the center of each nest.
Top with a small bundle of rocket and drizzle with olive oil

Serve with a few slices of bread

Wine: 2011 Chenin Blanc, Klippenkop, Coastal Region

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1 Comment

  1. Now I am really hungry!

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