Crab & asparagus salad with real salad cream
Ingredients
- Step 1 10 asparagus spears , each trimmed and cut into 3 pieces on the diagonal
- Step 2 100g broad beans , podded
- Step 3 handful watercress
- Step 4 100g crabmeat (I used a mixture of white and brown)
- Step 5 1 large egg
- Step 6 2 tsp Dijon mustard
- Step 7 1½ tsp golden caster sugar
- Step 8 1 tbsp lemon juice
- Step 9 1 tbsp extra-virgin olive oil
- Step 10 3 tbsp double cream
Calories: 353
Carbohydrate: 8 g
Protein: 23 g
Fat: 26 g
Cook time: 25 minutes
Prep time: 15 minutes
Total time: 40 minutes
Servings: 2
TAGS
Lunch
Main course
Starter
British
Josh Eagleton
10-30 minute
2 serving
400 kcal or less
Asparagus spear
Asparagus spear
Asparugu
Broad bean
Broad bean
Crab mayonnaise
Crabmeat
Dijon mustard
Double cream
egg
egg
Extra-virgin olive oil
Fish
Fish salad
Food for friend
Golden caster sugar
Homemade salad cream
In season
Lemon Juice
Main
Mary Cadogan
Quick
Sea
Seafood
Seafood salad
summer
Watercress
Directions
- Step 1 Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
- Step 2 For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
- Step 3 Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.