Creamy Crab and Asparagus Salad

Creamy Crab and Asparagus Salad

  • Prep: 10 min
  • Cook Time: 4 min
  • Total: 14 min
  • Serving: 4-6

This creamy crab and asparagus salad makes a gorgeous addition to a lunch or dinner party.


  • 1 1/2 pound asparagus, quartered crosswise on an angle
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons finely chopped chives
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice, plus lemon wedges for serving
  • 1 1/2 teaspoons ketchup
  • One 8-ounce container lump crab, picked through


  1. Rinse the asparagus in a colander and leave wet. In a medium nonstick skillet, add the olive oil and asparagus and cook over medium heat until crisp-tender, 3 to 4 minutes. Season with salt and pepper.
  2. In a medium bowl, stir together chives, mayonnaise, lemon juice and ketchup. Add the crab and toss gently to coat. Season with pepper.
  3. Divide the asparagus among 4 plates and top with a mound of crab mixture. Serve with the lemon wedges.


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