Crab Asparagus Salad With Lemon Aioli |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Gourmet quality, easy to prepare. Easily varied by substituting cooked lobster or shrimp for the crab. You can also just double the amount of asparagus too. Adapted from LI chef James McDevitt. Ingredients:
1 lemon |
1/4 cup mayonnaise |
1 garlic clove, finely minced |
1/2 cup extra virgin olive oil |
2 tablespoons sherry wine vinegar |
salt & freshly ground black pepper |
8 fingerling potatoes or 4 small yukon gold potatoes, boiled until tender |
16 stalks asparagus, trimmed and blanched in salted water until just tender |
1 lb lump crabmeat |
1 bunch watercress, bottom few inches torn off |
Directions:
1. Cut about one inch off the end of the lemon and squeeze out the juice into a small bowl. Cut the rest of the lemon into thin slices. Add the mayonnaise and the garlic to the lemon juice. Combine well; refrigerate at least one hour. Grill lemon slices in a grill pan or broil a few minutes until they just begin to char.
2. Make a vinaigrette by combining olive oil and vinegar with salt and pepper to taste; set aside. Cut fingerling potatoes in half lengthwise, or cut Yukon Golds into quarters. Cut the asparagus spears on the bias into 11/2-inch lengths.
3. Toss the crabmeat, potatoes, and asparagus with enough of the vinaigrette to coat. Spoon 1 tablespoon of the aioli on each of 4 serving plates. Arrange crab, potato, and asparagus on top. Garnish with watercress and a little vinaigrette sprinkled on top.
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