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Ingredientes
- 1 c. mayonnaise
- 2 tsp Dijon mustard
- 1 tsp minced garlic
- 1 Tbsp. finely-minced fresh tarragon leaves
- 1 Tbsp. minced capers
- 2 Tbsp. minced shallots
- 1 lb lump crab meat picked over for cartilage Salt to taste Freshly-grnd pepper to taste
- 1/2 lb baby asparagus
- 1 sm red onion thinly sliced Extra-virgin extra virgin olive oil to taste Balsamic vinegar to taste
- 12 x zucchini flowers cleaned
Direcciones
- In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Mix in the crabmeat. Season with salt and pepper. Set aside.
- In another mixing bowl, combine the asparagus and the onion. Season to taste with the extra virgin olive oil, balsamic vinegar, and salt and pepper.
- To serve, divide the asparagus mix between four plates and mound the crab salad in the center of each plate. Lay 3 zucchini flowers over the crab salad. Garnish with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 547 | |
| Calories from Fat 425 | 78% |
| Total Fat 48.1g | 60% |
| Saturated Fat 6.76g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 764mg | 32% |
| Potassium 565mg | 16% |
| Total Carbs 5.1g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.34g | 2% |
| Protein 24.59g | 39% |
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