Deviled Crab Salad Recipe
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
