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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor 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
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
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
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
Crab & Asparagus Salad with Mustard Vinaigrette
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