Recipe courtesy of Emeril Lagasse
Print
Total:
15 min
Prep:
15 min
Yield:
4 servings

Ingredients

  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped garlic
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1 tablespoon chopped capers
  • 2 tablespoons chopped shallots
  • 1 pound lump crab meat picked over for cartilage
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 pound baby asparagus
  • 1 small red onion, thinly sliced
  • Extra virgin olive oil to taste
  • Balsamic vinegar to taste
  • 12 zucchini flowers, cleaned

Directions

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.

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