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  1. Home
  2. seafood christmas recipes

Crab & Asparagus Salad With Real Salad Cream

This dinner party dish is super sophisticated - but super easy! - by Amy Sinclair
  • 14 Mar 2019
Crab & Asparagus Salad With Real Salad Cream
Prep: 15 Minutes - Cook: 6 Minutes - Easy - Serves 2
Proudly supported by

This crab & asparagus salad is especially good for lunch with some thinly sliced dense brown bread. It’s worth the effort to double-pod the beans to make the most of their sweet flavour.

Ingredients

10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal

100g/4oz broad beans, podded

handful watercress

100g/4oz crabmeat (I used a mixture of white and brown)

FOR THE SALAD CREAM

1 large egg

2 tsp Dijon mustard

1½ tsp golden caster sugar

1 tbsp lemon juice

1 tbsp extra virgin olive oil

3 tbsp double cream

Method

  1. Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. slip the outer skins from the beans.

  2. For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.

  3. Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.

PER SERVING 

353 kcals, protein 23g, carbs 8g, fat 26g, sat fat 9g, fibre 5g, sugar 5g, salt 1.01g

  • seafood christmas recipes
  • main course salads
  • healthy lunch ideas
  • 20 minute meals
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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