Asparagus, Crab And Orange Salad

Name: Asparagus, Crab And Orange Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams asparagus, trimmed; 59 milliliters Dijon mustard; 397 grams lump crabmeat; 3 navel oranges; 3 Tbsps fresh orange juice; 1 teaspoon grated orange peel; 3 Tbsps sugar; 2 Tbsps distilled white vinegar

Asparagus, Crab And Orange Salad might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 17g of protein, 1g of fat, and a total of 155 calories. A mixture of asparagus, orange peel, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the navel oranges you could follow this main course with the Meringue-Topped Sherbet Oranges as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

907grams

asparagus, trimmed 59milliliters

Dijon mustard 397grams

lump crabmeat 3

navel oranges 3Tbsps

fresh orange juice 1teaspoon

grated orange peel 3Tbsps

sugar 2Tbsps

distilled white vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.