Crab Salad With Zucchini Salad And Baby Asparagus

Recipe Ingredients

1 cup	237ml	Mayonnaise
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Chopped garlic
1 tablespoon	15ml	Finely-chopped fresh tarragon leaves
1 tablespoon	15ml	Chopped capers
2 tablespoons	30ml	Chopped shallots
1 lb	454g / 16oz	Lump crab meat - picked over For cartilage
		Salt - to taste
		Freshly-ground pepper - to taste
1/2 lb	227g / 8oz	Baby asparagus
1 lb	454g / 16oz	Red onion - thinly sliced (small)
		Extra-virgin olive oil - to taste
		Balsamic vinegar - to taste
12		Zucchini flowers - cleaned

Recipe Instructions

In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and pepper. Set aside.

In another mixing bowl, combine the asparagus and the onion. Season to taste with the olive oil, balsamic vinegar, and salt and pepper.

To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate. Lay 3 zucchini flowers over the crab salad. Garnish with parsley.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1C54) - from the TV FOOD - NETWORK"

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