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.
1 small dressed crab
15 asparagus spears, trimmed
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
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