Blue Crab Salad w/ Asian
Vinaigrette
Yield: 6 servings
2 Tbsp sesame seeds
1 Lb fresh jumbo lump
crabmeat
18 asparagus spears
1 bunch of red leaf
lettuce, torn
Asian vinaigrette
Place
a small skillet over medium high heat until hot. Add sesame seeds and cook,
stirring constantly for 3 minutes, or until seeds are toasted. Set aside.
Drain
crabmeat, removing any bits of shell. Set aside.
Snap
off tough ends of asparagus. Remove scales with a vegetable peeler. Cook
asparagus in boiling water for 5 minutes, or until crisp-tender. Drain. Plunge
into ice water to stop the cooking process, drain and pat dry.
Arrange lettuce, and top evenly with asparagus
and crabmeat. Drizzle evenly with Asian Vinaigrette.
