Thai Asparagus and Crab Salad

Thai Asparagus and Crab Salad

  • Prep: 10 min
  • Cook Time: 2 min
  • Total: 12 min
  • Serving: Serves 4

This is a light and easy dish with many layers of flavors that make it ideal for a lunch with guests or a starter at your next dinner party.


  • 1/2 pound cooked lump crabmeat
  • 1/2 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 1-1/2 teaspoons lemon juice
  • 1 Thai chile, finely minced
  • 1 green onion, minced
  • 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
  • 1/4 cup honey-roasted chopped nuts of your choice


  1. In a medium bowl, combine the crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion; mix well.
  2. Bring a large saucepan of salted water to a rolling boil, and blanch the asparagus for 2 minutes. Remove asparagus from the boiling water, rinse with cold water and pat dry with a paper towel.
  3. In a large serving bowl, toss the asparagus with the crabmeat mixture. Top with the honey-roasted nuts and serve.


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