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dungeness crab asparagus salad with orange vinagre

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

From Coastal Living Magazine

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For dungeness crab asparagus salad with orange vinagre

  • 1 lb
    fresh asparagus
  • 1/2 tsp
    grated orange rind
  • 1/3 c
    fresh orange juice
  • 3 Tbsp
    extra-virgin olive oil
  • 2 Tbsp
    white wine vinegar
  • 1/4 tsp
    salt
  • 1/8 tsp
    white pepper, freshly ground
  • 3/4 lb
    fresh dungeness crab or jumbo lump crabmeat, drained
  • 1/2 c
    green onion, thinly sliced

How To Make dungeness crab asparagus salad with orange vinagre

  • 1
    Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
  • 2
    Combine orange rind and next 5 ingredients in a medium bowl. Drizzle about half of dressing over asparagus, and toss well. Arrange asparagus in center of each of 4 plates.
  • 3
    Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.
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