Blue Crab Salad w/ Asian Vinaigrette Recipe

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.