1. Recipes

How to Make Asparagus and Crab Salad - A Step-by-Step Guide

Asparagus and crab salad is a refreshing and flavorful dish that is perfect for any spring or summer meal. This light and elegant salad combines the delicate flavors of tender asparagus spears and succulent crab meat, creating a dish that is not only delicious but also visually stunning. Whether you're hosting a dinner party or simply looking for a healthy and satisfying meal, this recipe is sure to impress.

Asparagus is a versatile vegetable that is known for its unique flavor and cr...

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Ingredients

  • 2 pounds fresh asparagus spears, trimmed
  • 1 pint grape tomatoes
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 clove garlic, minced
  • ½ pound bacon strips, diced
  • 1 pound imitation crabmeat, flaked
  • 4 hearts of palm, drained and sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat an oven to 430 degrees F (225 degrees C).
  • Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
  • Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
  • Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
  • Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

    • Nutrition

    173 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 17mg
    • Sodium: 614mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 9g
    • Vitamin C: 13mg
    • Calcium: 39mg
    • Iron: 3mg
    • Potassium: 362mg

    Categories

    Salad recipes
    Asparagus recipes
    Crab recipes