Deviled Crab Salad Recipe

Summary

Difficulty LevelEasyCuisine
CourseMain Ingredient

Ingredients

 Asparagus/One 10 ounces package frozen cut asparagus, unthawed8 Ounce, cut into 1-inch lengths
 Crabmeat1 Pound, thawed if frozen, drained, and picked over for bits of shell and cartilage (Fresh, Canned, Or Frozen)
 Canned whole baby corn14 Ounce, drained, rinsed (1 Can)
 Plain croutons1 Cup (16 tbs)
 Green pepper1 Large, cored, seeded, and coarsely chopped
 Sweet red pepper1 Large, cored, seeded, and coarsely chopped
 Scallions with tops3 , coarsely chopped
 Olive oil/Vegetable oil1⁄4 Cup (4 tbs)
 Lemon juice1 Tablespoon
 Dijon mustard1 Tablespoon
 Black pepper1⁄8 Teaspoon
 Hot red pepper sauce3 Drop
 Ground red cayenne pepper1 Pinch
 Sugar1 Pinch
 Salt1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 1366 Calories from Fat 535

% Daily Value*

Total Fat 64 g99.1%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 445.5 mg

Sodium 4551.1 mg189.6%

Total Carbohydrates 98 g32.6%

Dietary Fiber 20.4 g81.6%

Sugars 40.2 g

Protein 101 g201.9%

Vitamin A 135.9% Vitamin C 719.3%

Calcium 62.7% Iron 46.6%

*Based on a 2000 Calorie diet

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.
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