Name: Crab & Asparagus Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 oz lump crab meat, picked over for shell; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 2 cups mixed baby greens or frisée; ¼ cup small red onion, thinly sliced; 1 tbsp chives or tarragon, finely chopped; Salt & black pepper, to taste; 2 tsp Dijon mustard; 1 tbsp white wine vinegar or lemon juice; 3 tbsp extra virgin olive oil; ½ tsp honey; Salt & freshly ground black pepper, to taste

DifficultyBeginner

CategoryAppetizers, Crab, Fish, Salad, Seafood

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.

Yields4 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

For the Salad

6 oz lump crab meat, picked over for shell

1 bunch asparagus, trimmed and cut into 2-inch pieces

2 cups mixed baby greens or frisée

¼ cup small red onion, thinly sliced

1 tbsp chives or tarragon, finely chopped

Salt & black pepper, to taste

For the Mustard Vinaigrette

2 tsp Dijon mustard

1 tbsp white wine vinegar or lemon juice

3 tbsp extra virgin olive oil

½ tsp honey

Salt & freshly ground black pepper, to taste

Make the Vinaigrette

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

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

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

Serve with toasted baguette, chilled rosé, or sparkling wine
Lovely alongside soft-boiled eggs or herbed goat cheese toasts

Tips & Variations

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