This vibrant salad marries sweet, succulent lump crabmeat with blanched asparagus, served chilled or at room temperature with a sharp Dijon vinaigrette. Finished with herbs and soft greens, it’s perfect for brunch, springtime menus, or a light seafood entrée.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
For the Salad
6ozlump crab meat, picked over for shell
1bunch asparagus, trimmed and cut into 2-inch pieces
2cupsmixed baby greens or frisée
¼cupsmall red onion, thinly sliced
1tbspchives or tarragon, finely chopped
Salt & black pepper, to taste
For the Mustard Vinaigrette
2tspDijon mustard
1tbspwhite wine vinegar or lemon juice
3tbspextra virgin olive oil
½tsphoney
Salt & freshly ground black pepper, to taste
Make the Vinaigrette
1
In a small bowl, whisk together Dijon mustard, vinegar, and honey.
Slowly whisk in olive oil to emulsify.
Season with salt and pepper to taste.
Cook the Asparagus
2
Bring a pot of salted water to a boil.
Add asparagus and cook for 2–3 minutes until just tender and bright green.
Immediately transfer to an ice bath to cool, then drain and pat dry.
Assemble the Salad
3
In a mixing bowl, toss greens, asparagus, onion, and herbs with half the vinaigrette.
Gently fold in the crab meat with the remaining dressing.
Plate in shallow bowls or on a platter, garnishing with extra herbs or lemon wedges.
Serving Suggestions
4
Serve with toasted baguette, chilled rosé, or sparkling wine
Lovely alongside soft-boiled eggs or herbed goat cheese toasts
Tips & Variations
5
Swap crab for shrimp, scallops, or flaked smoked trout
Add avocado slices or shaved radish for extra richness and crunch
Make ahead by prepping components separately and assembling just before serving
Ingredients
For the Salad
6ozlump crab meat, picked over for shell
1bunch asparagus, trimmed and cut into 2-inch pieces
2cupsmixed baby greens or frisée
¼cupsmall red onion, thinly sliced
1tbspchives or tarragon, finely chopped
Salt & black pepper, to taste
For the Mustard Vinaigrette
2tspDijon mustard
1tbspwhite wine vinegar or lemon juice
3tbspextra virgin olive oil
½tsphoney
Salt & freshly ground black pepper, to taste
Directions
Make the Vinaigrette
1
In a small bowl, whisk together Dijon mustard, vinegar, and honey.
Slowly whisk in olive oil to emulsify.
Season with salt and pepper to taste.
Cook the Asparagus
2
Bring a pot of salted water to a boil.
Add asparagus and cook for 2–3 minutes until just tender and bright green.
Immediately transfer to an ice bath to cool, then drain and pat dry.
Assemble the Salad
3
In a mixing bowl, toss greens, asparagus, onion, and herbs with half the vinaigrette.
Gently fold in the crab meat with the remaining dressing.
Plate in shallow bowls or on a platter, garnishing with extra herbs or lemon wedges.
Serving Suggestions
4
Serve with toasted baguette, chilled rosé, or sparkling wine
Lovely alongside soft-boiled eggs or herbed goat cheese toasts
Tips & Variations
5
Swap crab for shrimp, scallops, or flaked smoked trout
Add avocado slices or shaved radish for extra richness and crunch
Make ahead by prepping components separately and assembling just before serving
