5.0 1

Chilled Asparagus with Crab Vinaigrette

  • Servings: 8

Plus: More Appetizer Recipes and Tips

KEY: Spring, Summer, Barbecue/Cookout, Easter, Graduation Party, Mother's Day, American, Appetizers/starters, Salads, Fast, Healthy, Make Ahead

Related Video

More Videos
How to Freeze Fresh Herbs Into Flavor Nuggets


  • 3 pounds medium asparagus
  • 1/4 cup canola oil
  • 2 tablespoons Champagne vinegar
  • 1/4 pound lump crabmeat (1 cup)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 small red onion, finely chopped
  • 1 tablespoon chopped tarragon
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large, deep skillet of boiling salted water, cook the asparagus over high heat until crisp-tender, about 5 minutes. Drain the asparagus and refresh in a bowl of ice water. Drain and pat dry.
  2. In a large bowl, mix the oil with the vinegar. Add the crabmeat, bell peppers, onion and tarragon and season with salt and pepper. Transfer the asparagus to a large, deep platter, spoon the crab vinaigrette over the top and serve.

Make Ahead

The asparagus and vinaigrette can be refrigerated separately for 6 hours.

Contributed By Photo © James Baigrie Published June 2001

Related Video

More Videos
How to Freeze Fresh Herbs Into Flavor Nuggets

494899 recipes/chilled-asparagus-with-crab-vinaigrette 2013-12-06 Michael Kramer spring|summer|barbecue-cookout|easter|graduation-party|mothers-day|american|appetizers-starters|salads|8|fast|healthy|make-ahead june-2001,michael kramer,chilled asparagus,crab vinaigrette,seafood recipe,asparagus salad,crab recipe recipes,chilled-asparagus-with-crab-vinaigrette 494899