Blue Crab Salad With Asian Vinaigrette

Name: Blue Crab Salad With Asian Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 18 asparagus spears; 1 bunch red leaf lettuce, torn; 454 grams fresh jumbo lump crabmeat; 2 Tbsps sesame seeds; 6 servings Asian Vinaigrette

Blue Crab Salad With Asian Vinaigrette might be just the main course you are searching for. This recipe makes 6 servings with 93 calories, 15g of protein, and 2g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have asian vinaigrette, lettuce, jumbo lump crabmeat, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place a small skillet over medium-high heat until hot; add sesame seeds, and cook, stirring constantly, 3 minutes or until seeds are toasted. Set aside.

Ingredients you will need

Sesame Seeds

Seeds

Equipment you will use

Frying Pan

Drain crabmeat, removing any bits of shell; set aside.

Ingredients you will need

Crabmeat

Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cook asparagus in boiling water to cover 5 mintues or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

Ingredients you will need

Asparagus

Water

Vegetable

Equipment you will use

Peeler

Arrange lettuce on 6 serving plates; top evenly with asparagus and crabmeat.

Ingredients you will need

Asparagus

Crabmeat

Lettuce

Drizzle evenly with Asian Vinaigrette, and sprinkle with sesame seeds.

Ingredients you will need

Sesame Seeds

Vinaigrette

Equipment

Frying Pan

Peeler

Ingredients

Servings:

asparagus spears 1bunch

red leaf lettuce, torn 454grams

fresh jumbo lump crabmeat 2Tbsps

sesame seeds 6servings

Asian Vinaigrette

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.