Spring Crab Salad recipes
Ingredients
- 8 ounces asparagus, trimmed and washed
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons salt
- 2 ounces baby spinach
- 2 ounces citrus vinaigrette
- 1 pound backfin crab meat, picked through
- 1/2 cup mayonnaise
- 1/4 cup small diced red and green pepper
- 1-1/2 Tablespoons small diced red onion
- 1-1/2 Tablespoons small diced celery
- 1 Tablespoon chopped parsley
- 1 Tablespoon chopped green onion
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- pinch of ground black pepper
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