Blue Crab Salad With Asian Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons sesame seeds |
1 pound fresh jumbo lump crabmeat |
18 asparagus spears |
1 bunch red leaf lettuce, torn |
asian vinaigrette |
Directions:
1. Place a small skillet over medium-high heat until hot; add sesame seeds, and cook, stirring constantly, 3 minutes or until seeds are toasted. Set aside.
2. Drain crabmeat, removing any bits of shell; set aside.
3. Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cook asparagus in boiling water to cover 5 mintues or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
4. Arrange lettuce on 6 serving plates; top evenly with asparagus and crabmeat. Drizzle evenly with Asian Vinaigrette, and sprinkle with sesame seeds.
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