Tangy Asparagus-Crabmeat Salad | Midwest Living

Tangy Asparagus-Crabmeat Salad

Tangy Asparagus-Crabmeat Salad

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  • Makes: 4 servings
  • Start to Finish 25 mins

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  • 1 cup trimmed asparagus cut into 1-inch pieces
  • 1 1/2 cups cooked, flaked, and chilled crabmeat
  • 1/2 cup sliced celery
  • 8 -12 romaine lettuce leaves or 6 cups torn mixed greens
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 1 tablespoon finely chopped onion
  • 2 teaspoons prepared mustard
  • 1 teaspoon snipped parsley
  • 1 teaspoon snipped chives
  • 1 teaspoon snipped fresh dill
  • 1/2 teaspoon freshly ground pepper
  • 4 lemon wedges
  • 1/4 teaspoon salt


  1. In a medium saucepan, cover asparagus with cold water. Bring to boiling; boil for 1 minute. Remove from heat; drain and plunge asparagus into ice water. Drain.
  2. In a bowl, combine asparagus, crabmeat, and celery. Line each of 4 salad plates with 2 to 3 romaine leaves or some of the torn mixed greens. Divide asparagus mixture among plates.
  3. For dressing, in a screw-top jar, combine oil, lemon juice, vinegar, onion, mustard, parsley, chives, dill, pepper, and salt. Cover and shake until well combined. Drizzle over salad mixture. Garnish with lemon wedges. Makes 4 servings.


  • To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases. If using canned crabmeat, omit the salt in the dressing.

Nutrition Facts

(Tangy Asparagus-Crabmeat Salad)

Servings Per Recipe 4, sodium (mg) 275, pro. (g) 12, iron (mg) 1, cal. (kcal) 318, vit. A (RE) 216, calcium (mg) 101, Fat, total (g) 28, carb. (g) 7, vit. C (mg) 20, sat. fat (g) 4, chol. (mg) 68, fiber (g) 2

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