Crab Salad

Ingredients:

12 to 15 fresh asparagus stalks
1 cup mayonnaise
2 tablespoons spicy or Dijon mustard
2 to 3 Roma tomatoes, diced
1 lemon, zested and juiced, plus more for dipping glass
1 pound lump crabmeat, cleaned, picked and cooked
1 pound claw crabmeat, clean, picked and cooked
Lemon pepper and seasoning salt
Salt, pepper, and garlic powder to taste
Old Bay seasoning
Lemon wedges, for garnish
Olives, for garnish

 

Directions:

In a large pot, bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water. Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish.Finely chop the remaining asparagus.

In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with lemon pepper and seasonings.

Serve the crab salad with the Old Bay Seasoning, asparagus tops, lemon wedges, and olives as garnish.

Serves: 4-6