Once spring finally rolls around here in the Northwest, I’m always so ready to rush headlong into light, springy foods, especially anything containing asparagus. So when making the menu for a friend’s engagement party, I came up with this little crab salad. Light, lemony, and filled to the gills with crunchy, juicy asparagus and sweet crab meat, they were the hit of the party. And they looked gorgeous served in my great-grandmother’s vintage martini glasses, garnished with a twist of lemon. –Megan B. Click for the recipe!
dungeness crab and asparagus “cocktails”
(serves 10-12 guests as a hors d’oeuvre)
1 lb lump dungeness crab meat (or any other crab you like)
12 oz asparagus, trimmed, chopped into 1/2 inch chunks, and blanched(http://www.ehow.com/how_13887_blanch-vegetables.html)
2 small avocados, diced
zest and juice of one lemon
3 tbs mayonnaise
1 tbs honey
1 tsp sambal chili paste or dried chili flakes
1 tbs chopped cilantro
1tbs chopped chives
lemon zest curls as garnish
Mix mayo, honey, chiles and lemon together in a large bowl. Fold in crab, asparagus, and diced avocado, sprinkle in herbs and season with salt and pepper to taste. Let chill for at least half nan hour to allow the flavors to come together. Serve in chilled martini glasses and garnish with lemon twists.