Deviled Crab Salad Recipe
Ingredients
| Asparagus | 8 Ounce, frozen | |
| Crabmeat | 1 pound, drained | |
| Baby corn | 1 Can (10oz), drained, 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 | ||
| 1/4 cup olive orvegetable oil | ||
| Lemon juice | 1 Tablespoon (For the dressing:) | |
| Dijon Mustard | 1 Tablespoon (For the dressing:) | |
| Black pepper | 1/8 Teaspoon (For the dressing:) | |
| 3 drops hot red pepper sauce | ||
| Red cayenne pepper | 1 Pinch (For the dressing:) | |
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.
Chef
