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Receta Crab Salad With Zucchini Salad And Baby Asparagus
by Global Cookbook

Crab Salad With Zucchini Salad And Baby Asparagus
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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

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings.