Deviled Crab Salad Recipe
Surprise your family in a pleasant way by whipping up this recipe of deviled crab salad . A delicious side dish, the deviled crab salad completes your meal. Seafood is the most important ingredient in deviled crab salad. You will make the right decision of preparing this deviled crab salad.
Ingredients
8 ounces asparagus, cut into 1-inch lengths, or 1 package (10 ounces) frozen cut asparagus, unthawed
1 pound fresh, canned, or frozen crabmeat, thawed if frozen, drained, and picked over for bits of shell and cartilage
1 can (14 ounces) whole baby corn, drained and rinsed
1 cup plain croutons
1 large sweet green pepper, cored, seeded, and coarsely chopped
1 large sweet red pepper, cored, seeded, and coarsely chopped
3 scallions, including tops, coarsely chopped
For the dressing:
1/4 cup olive orvegetable oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon black pepper
3 drops hot red pepper sauce
Pinch ground red pepper (cayenne), sugar, and salt
Directions
ln a medium-size saucepan over moderate heat, cook the asparagus, covered, in 1/2 cup boiling water until crisp-tender about 5 minutes.
Drain well and transfer to a large serving bowl.
Add the crab, corn, croutons, green and red peppers, and scal lions and set aside.
For the dressing: In a small bowl, whisk the oil with the lemon juice, mustard, black pepper, red pepper sauce, ground red pepper, sugar, and salt until well blended.
Drain well and transfer to a large serving bowl.
Add the crab, corn, croutons, green and red peppers, and scal lions and set aside.
For the dressing: In a small bowl, whisk the oil with the lemon juice, mustard, black pepper, red pepper sauce, ground red pepper, sugar, and salt until well blended.
