Crab & asparagus salad with real salad cream

Name: Crab & asparagus salad with real salad cream
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal; 100 grams broad beans, podded; 1 handful watercress; 100 grams crabmeat (I used a mixture of white and brown); 1 large egg; 2 teaspoons Dijon mustard; 2 teaspoons golden caster sugar; 1 Tbsp lemon juice; 1 Tbsp extra-virgin olive oil; 3 Tbsps double cream

You can never have too many main course recipes, so give Crab & asparagus salad with real salad cream a try. One portion of this dish contains approximately 19g of protein, 19g of fat, and a total of 307 calories. This recipe serves 2. Head to the store and pick up asparagus spears, broad beans, golden caster sugar, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes around 25 minutes. If you like this recipe, take a look at these similar recipes: Crab & Asparagus Salad, Asparagus & crab salad, and Asparagus, Crab And Orange Salad.

Instructions

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.

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Asparagus

Beans

Water

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.

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Cream

Water

Egg

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Frying Pan

Cut the egg carefully in half, then scoop the yolk into a bowl.

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Egg Yolk

Egg

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Bowl

Whisk in the mustard, sugar, lemon juice and seasoning.

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Lemon Juice

Seasoning

Mustard

Sugar

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Whisk

Whisk in the oil and cream.

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Cream

Cooking Oil

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Whisk

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

Ingredients you will need

Watercress

Asparagus

Beans

Crab

Equipment

Frying Pan

Bowl

Whisk

Ingredients

Servings:

asparagus spears, each trimmed and cut into 3 pieces on the diagonal 100grams

broad beans, podded 1handful

watercress 100grams

crabmeat (I used a mixture of white and brown)1large

egg 2teaspoons

Dijon mustard 2teaspoons

golden caster sugar 1Tbsp

lemon juice 1Tbsp

extra-virgin olive oil 3Tbsps

double cream

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Chardonnay, Pinot Grigio, and Riesling are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.